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