Preheat your oven to 325°F (160°C) for even baking.
Line a baking sheet with parchment paper or a silicone baking mat. If using Back Oblaten, place them on the baking sheet.
In a mixing bowl, beat 4 egg whites and 1/8 teaspoon of salt with an electric mixer until soft peaks form, about 2-3 minutes.
Gradually add 3/4 cup granulated sugar and the packet of vanilla sugar (or vanilla extract), mixing until glossy and stiff peaks form, about another 2-3 minutes.
Gently fold in 3 1/2 cups of unsweetened shredded coconut, taking care not to deflate the egg whites.
Scoop the coconut mixture onto the prepared baking sheet, leaving space between each mound.
Bake for 15-20 minutes, or until the tops are golden brown. Watch closely to prevent over-baking.
Let the macaroons cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
If desired, melt 8 ounces of chocolate and dip the bottoms of each macaroon in chocolate, then let set on a cooling rack.
