Preheat oven to 350.

First, beat egg whites to get soft peaks.

Add in sugar and beat until very thick. It took me about 4 minutes.

Then mix in vanilla, salt, coconut, and almonds.

Drop dollops of macaroons on a baking sheet lined with parchment paper.

Bake for about 15 minutes until the macaroons are dry to the touch.

After your macaroons are cooled, melt chocolate in a double boiler and dip the ends in chocolate.

Then dip in sea salt and rainbow sprinkles. Place chocolate side down on parchment paper to dry