1. WHISK the egg whites until frothy then add the cream of tartar and whisk to soft peaks. Continue whisking adding sugar 1 tablespoon at a time.
2. FOLD in the ground almonds and vanilla, then the coconut. Place rounded spoonfuls onto baking paper lined baking trays. Bake in a moderately slow oven 170°C for 20 minutes or until cooked and golden. Cool on a wire rack.
3. Melt the chocolate in a microwaveable safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it.
4. DIP half of each macaroon in chocolate and place on a baking paper lined tray until set. Store in an airtight container until required.