Beat egg white and a pinch of salt in a small bowl until soft peaks form. Using an electric mixer, beat egg yolks, sugar and vanilla until mixture is thick and pale. Fold shredded coconut into yolk mixture, then fold in beaten egg white.

Spoon heaped teaspoonfuls of mixture onto baking-paper-lined oven trays and push cachous or tiny sweets into each macaroon. Bake at 125C for 25-30 minutes or until golden and firm. Transfer macaroons to wire racks to cool.

Macaroons will keep in an airtight container for 4-5 days.