Preheat oven to 150ºC/300ºF/Gas mark 2

Line a large baking tray with greaseproof paper

In a medium-sized mixing bowl, combine the sugar, coconut, almonds and salt

In a large sized bowl, whisk the egg whites to the soft peak stage. Fold them into the dry ingredients

Add in the vanilla extract

Take tablespoonfuls of the mixture and gently roll them into balls in the palm of your hands. Place them on the lined baking tray

Form each ball into a nest shape by pressing down on the centre using the back of a measuring spoon (the desert spoon sized one works best for me) or a finger

Bake in the centre of the oven for 15 minutes, or until the macaroons begin to turn golden brown

If they have spread a bit, you can reshape them with your fingers while they're still warm

Allow them to cool completely on a wire rack

Once cool, add 2 or 3 eggs to each basket