Preheat the oven to 325 °F (163 °C). Line two baking sheets with parchment paper or silicone mats. If using the Back Oblaten, place the 40 size-40mm Oblaten evenly on the lined sheets; if omitting them for a GF batch, leave the lined sheets empty for the macaroons.

(Optional) In a dry skillet over medium heat, toast the 3 1/2 cups shredded coconut, stirring frequently, until about half of the coconut turns golden (a few minutes). Transfer the coconut to a plate to cool completely before using. If you skip toasting, proceed with the coconut as-is.

In a clean mixing bowl, beat the 4 egg whites until foamy. Add 1/8 teaspoon salt and the packet of vanillezucker (or 3/4 teaspoon vanilla extract) and continue beating.

Gradually add the 3/4 cup granulated sugar to the egg whites while beating. Continue to beat until stiff peaks form and the mixture is glossy.

Gently fold the cooled (or untoasted) shredded coconut into the egg-white mixture with a spatula, folding just until evenly combined to avoid deflating the whites.

Using two spoons or a medium cookie scoop, place mounds of the coconut mixture onto each Oblate (one mound per Oblate). If not using Oblaten, place the mounds directly onto the prepared baking sheets, leaving space between for even baking. Lightly press each mound so it adheres to the Oblate (if using).

Bake on the middle oven rack for 25–30 minutes, until the tops are golden brown to your preference. If you are using both sheets and your oven browns unevenly, swap their positions halfway through baking.

Remove the macaroons from the oven and transfer them (on their Oblaten if used) to a wire rack to cool completely.

If you are coating or drizzling with chocolate, gently melt the 8 ounces of chopped chocolate (or chocolate chips) in the microwave, stirring every 20 seconds until smooth, or melt over a double boiler. Dip or drizzle the cooled macaroons with the melted chocolate and place them on parchment paper to set completely.

Once set, store the Kokosmakronen in an airtight container for up to one week. To freeze (up to 3 months), layer macaroons between sheets of parchment to prevent sticking and thaw at room temperature before serving.