Coconut Macaroons

Inspired 

4 egg whites (1/2 cup)
1 tsp vanilla
1/2 tsp coconut extract (you could go without or use almond extract)
1/2 cup sugar
1/4 tsp salt
2 x 200 g pkg coconut (sweetened, shredded, pulse in the food processor for a bit)

Preheat oven to 325F. Line a baking sheet with a silicon liner

Beat egg whites, vanilla, coconut extract and sugar until it's foamy and the sugar is dissolved.  Fold in coconut and salt, Drop by heaping tablespoonfuls onto the prepared cookie sheet.
Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

Dip in white chocolate.

Fold in 1/3 cup sprinkles.

Dip in dark chocolate, press and almond into each one after their baked and drizzle with more of the dark chocolate.

Fold in dried cranberries before baking, dip in white chocolate and  drizzle with white chocolate when cool.