Preheat oven to 330° F / 165° C. Line a lhalf sheet rimmed baking tray with a silicone mat. Set aside.

In a large bowl, combine sweetened coconut, granulated sugar, all purpose flour, and kosher salt.

Stir in egg whites, vanilla bean paste and cake batter flavoring.

Drop batter by the teaspoonful onto prepared tray. (You should have about 15 macaroons total.) Sprinkle with rainbow nonpareils or rainbow sprinkles.

Bake for 22-25 minutes, or until very lightly golden brown.

Cool completely on silicone mat. Meanwhile, line a separate tray with parchment or a clean silicone mat. Melt dark chocolate over a bain marie or double boiler, or microwave in short bursts, stirring periodically.

Dip macaroons in melted chocolate, completely coating the bottoms. Arrange, chocolate-side down, on prepared tray.

Set aside and allow chocolate to set at room temperature, about 1 hour.

Store coconut macaroons in an airtight container at room temperature for up to 4 days.