Preheat the Oven:
Set your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Coconut Mixture:
In a large bowl, combine shredded coconut, granulated sugar, egg whites, and vanilla extract. Stir until the mixture holds together when pressed but isn’t overly wet.

Shape the Macaroons:
Using a spoon or small cookie scoop, form the mixture into small mounds, pressing gently to compact them. Place them on the prepared baking sheet, spacing them about an inch apart.

Bake:
Bake for 18-20 minutes, or until the edges turn golden brown and the centers are set.

Cool:
Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Dipping:
Once cooled, melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring each time.
Dip the bottom of each macaroon into the melted chocolate, coating about halfway.

Decorate:
Place the dipped macaroons back on the wire rack. While the chocolate is still soft, sprinkle with pink and red heart-shaped sprinkles.

Set:
Let the chocolate harden at room temperature for 20-30 minutes.