For this step you'll need:

• 2 Egg Whites (At Room Temperature)
• Small Bowls

Crack 2 eggs and separate out the egg white from the egg yolk in separate bowls. You will not be needing the yolks for this recipe so you can either toss them or make deliciously rich scrambled eggs. :-)

For this step you'll need:

• Mixer

You will most definitely need a mixer for this recipe. I recommend a standing mixer but a hand mixer will work, too. Add your room temperature egg whites into your mixing bowl and attach a wire whip tool (whisk-like shape). Start your mixer to full power and go grab something to drink because this part will take about 10-15 mins to complete.

For this step you'll need:

• Fluffy White Peaks

Here's a shot of the egg whites after about 10 minutes of mixing. They are slowly turning snow white and becoming fluffy. You want to keep mixing until you get stiff peaks of egg.

For this step you'll need: 

• 1 1/3 cup (100g) Unsweetened Shredded Coconut
• 1 cup (210g) White Sugar
• 1/6 tsp Salt
• 1/2 tsp Vanilla Extract

In a separate bowl, add your coconut, sugar, salt and vanilla extract. 

For this step you'll need: 

• Your Spatula :-) 

Mix these 4 ingredients together thoroughly.

For this step you'll need:

• Stiff White Egg Peaks 

After about 10-15 minutes of mixing, your egg whites will look completely different from when you started. It's pretty cool what happens by simply adding air into egg whites.

For this step you'll need: 

• Your Spatula :-)

Add your coconut sugar mix into the egg whites. Using a spatula, fold the mix in gently. Continuing mixing until the coconut mix is spread out evenly throughout the egg whites. 

For this step you'll need:

• Cookie Sheet
• 1 Sheet Of Parchment Paper
• Tablespoon 

First, preheat your oven to 350˚F (175˚C). Then, with a tablespoon, scoop up your coconut mix. To make sure it is packed in the spoon, I press the flat part of the spoon along the side of the bowl to really push the mix into the spoon.

For this step you'll need:

• Cookie Sheet
• 1 Sheet Of Parchment Paper

Lay a sheet of parchment on your cookie sheet and press the spoon down onto the parchment. Lift up and you will have these adorably cute macaroon mounds. They almost look like mini vanilla ice cream scoops.

For this step you'll need:

• Little Coconut Mounds

Coconut Macaroons don't spread at all so you can fit quite a few on a baking tray. I found that about 12-16 fit comfortably on my 17" baking tray.

For this step you'll need:

• Your Oven :-)

Bake for 10 - 12 minutes in your preheated oven 350˚F (175˚C).

For this step you'll need:

• Time

Allow your macaroons to completely cool on the baking tray before removing them from the cookie sheet. They will break apart if they are moved while still warm.

For this step you'll need: 

• Your Appetite :-)

After they have completely cooled, enjoy this delicious gluten-free cookie. They are so chewy, sweet and taste like a dream! :-) I hope you like it!