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In a pot, combine shredded coconut, sugar, vanilla extract, egg whites, and potato starch.
Mix the ingredients together over low heat, ensuring the eggs are not cooked but the sugar melts and the mixture becomes sticky. This process should take about three minutes, resulting in a paste-like consistency.
Remove the mixture from the stove and allow it to cool for a few minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a scoop or spoon, place dollops of the macaroon mixture onto the prepared baking sheet.
Bake in the preheated oven for about 20 minutes, until the macaroons are golden brown.
Optional: If desired, melt chocolate chips and coconut oil (or any oil of choice) in a microwave-safe cup in increments of 25 seconds until completely melted.
Dip the bottoms of the baked macaroons into the melted chocolate, shaking off any excess, and place them back onto parchment paper to set.
Allow the chocolate to set in the fridge or place the macaroons in the freezer for faster setting.
Serve and enjoy your delicious coconut macaroons!