Coconut Macaroon:

Preheat oven to 350°F. Line 2 baking sheets with parchment.

Add sugar, coconut, egg whites, scraped vanilla bean and salt to a medium bowl and stir together with a spatula to combine.

Scoop 2 to 3 teaspoons of batter and form a pyramid with your fingers, or a half moon works fine.

Refrigerate macaroons for 15 minutes.

Bake at 350°F for 15 to 20 minutes until golden brown. (Macaroons go from pale to burned in seconds, so don’t wander away.)

Remove from oven and set macaroons aside to cool for 15 minutes before dipping in chocolate.

Chocolate Dip:

Melt chocolate in a double boiler, or in microwave with short blasts of 20 seconds, then stirring before more cook time.

Dip bottom of macaroon in melted chocolate and then place back on parchment. Chill to set chocolate. Transfer to a platter to serve.