For the macaroons, beat the egg whites until stiff, adding sugar little by little at the end. Keep beating until the sugar has dissolved and the mixture is shiny. Stir in lemon juice, fold in grated coconut.
Line a baking tray with baking paper. Preheat the oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Using a tablespoon, place 8 heaps of macaroon mixture on the baking tray with a little space between them.
Spread slightly flat (approx. 10 cm Ø each), forming a hollow in the middle with a tablespoon. Bake in a hot oven for about 25 minutes. Switch off the oven, open the oven door a little. Let macaroons dry in the oven for about 15 minutes.
Take out, let it cool down.
Coarsely chop the chocolate coating and melt in a hot water bath. Dip the macaroons with the bottom so deep that they get a small chocolate coating. Drain well. Place upside down on baking paper and let dry.
Wash, clean and halve the strawberries. Select the remaining berries, wash and drain if necessary. Whip cream with vanilla sugar until semi-stiff. Spread the cream on the macaroons. Add berries separately or mixed.
Sprinkle with jam sauce as desired.