Preheat oven to 330° F / 165° C. Line a large tray with a silicone baking mat, and set aside until ready to use.

In a mixing bowl, combine the coconut, sugar, flour, and a pinch of salt. Stir in the egg whites, followed by the vanilla bean paste and cake batter flavoring.

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

Bake in preheated oven for 20-22 minutes, or until coconut is lightly golden brown.

Remove from oven and cool completely on silicone mat.

While macaroons are cooling, line a separate tray with a sheet of parchment. Melt dark chocolate over a bain marie or double boiler.

Dip macaroons in melted chocolate, making sure the bottoms are completely coated. Place dipped macaroons on prepared tray and allow chocolate to harden at room temperature, about 1 hour. (If you’re in a hurry, you can sit your tray in the refrigerator for a few minutes to quickly set the chocolate!)

Store macaroons in an airtight container at room temperature for up to 4 days. If you live in a hot climate or if your kitchen is especially warm, macaroons may also be stored in the refrigerator to prevent the chocolate from melting.