• Preheat the oven to 325°F (160°C), top and bottom heat. Line one baking sheet with parchment paper and set aside.
• Combine the egg whites, sugar, and vanilla in a large mixing bowl. Finely grate half of the lemon peel into the bowl and add 1 teaspoon of lemon juice. Whisk about 20 seconds until lightly foamy using a hand whisk or fork. Add the coconut and stir to combine.
• With a measuring-tablespoon or a heaping regular teaspoon, scoop about 1 tablespoon of the coconut mixture. If using the 1 tablespoon measuring spoon, press the coconut mixture into the spoon and then put the mounds onto the baking sheet. Use your hands to press each mound into tight shapes with a slight peak at the top (do not make them too tall as the tops will get golden brown while baking pretty quickly). The mixture is pretty loose and will firm up while baking.
• Bake for about 13 minutes, until lightly golden on top (usually they have a golden brown bottom).
• Remove from the oven and let cool completely on the baking sheet, about 15 minutes.

For chocolate bottoms:

• When the macaroons have cooled completely, melt chocolate in a small bowl in the microwave at 50% power, stirring every 30 seconds. You can also melt the chocolate over a hot water bath (bain-marie), then transfer to a small bowl. Prepare a sheet with parchment paper (I always use the parchment from baking the macaroons).
• Dip the bottom of each macaroon in the chocolate and then place the cookies on the lined sheet.
• Let chocolate harden at room temperature or a cool room (or on the balcony in cold-climate regions). Store the macaroons in an airtight container at cool room temperature.