Beat the egg whites with electric beaters until they form peaks.
Add the coconut, almond flour/meal and sweetener along with the vanilla extract to egg white mixture and gently fold in with a spatula until ingredients are thoroughly mixed in.
Using a tablespoon measure as a mold, scoop out a tablespoonfuls of mixture and smooth off lightly compressing just a little, before turning out onto tray lined with baking paper. Mixture will make between 20-25 cookies, depending on the size of your tablespoon.
Bake for about 10 minutes or until a light golden brown all over. You may need to turn your tray around halfway through cooking to even the browning out. Allow cookies to cool on the baking tray before transferring to a cooling rack.
Store in an airtight container for up to 2 weeks- if they last that long.
For a chocolate dipped version, melt about 40 gms/1.5 oz of dark chocolate. Dip the base of your cooled macaroons into the chocolate (or drizzle on top) and leave a a clean piece of quality baking paper to set.