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PdfPosition the racks in the middle and lower third of the oven and preheat the oven to 350°F (175°C).
Line two baking sheets with parchment.
In a large mixing bowl, combine the coconut and sugar, tossing to break up any clumps of coconut.
Add the egg whites and vanilla and mix until the coconut is completely moistened.
Use a small ice cream scoop or a tablespoon to form the macaroons (about 1 rounded tablespoon each) and place on the prepared baking sheets, leaving 1 inch (3 cm) between them to allow for spreading.
Slightly flatten each macaroon with the palm of your hand.
Bake the macaroons for 12 to 15 minutes, rotating the pans halfway through and switching their positions, until lightly golden.
Let cool completely on the pans on wire racks.
The macaroons can be stored in an airtight container at room temperature for up to 5 days.