Preheat oven to 375˚F/190°C. Line two baking sheet pans with parchment paper; coat paper lightly with non-stick spray.
Whisk together the egg whites, sugar and vanilla in top of a double boiler (not over hot water yet) until combined. Add both types of coconut and fold in until coconut is completely coated with the egg white mixture.
Place top of double boiler over simmering water with the water just touching the bottom of the part that is holding the cookie mixture. Stir the mixture constantly; the sugar will dissolve and the mixture will become glossy and warm to the touch in about 3 minutes.
Drop 2 tablespoon sized mounds about 2 inches (5 cm) apart on prepared pans. Do not flatten. Coax them into a neat shape with fingers if needed by pressing any stray shreds around the edges into the cookie mound.
Bake for about 12 minutes or until the edge of the macaroons and some of the coconut shreds on top have turned light golden brown. Cool pans on racks. Coconut macaroons may be stored at room temperature in an airtight container for up to 4 days.
You can dip the macaroons in chocolate. These are so sweet that I think it is best if you use really dark chocolate, at least 70% cacao. Simply melt some chocolate, dip half of each macaroon in the chocolate, allow excess to drip off of the cookies, and place on a parchment lined pan. Refrigerate until firm. Allow to come to room temperature before eating. Remember that you will want to watch how much chocolate is added to keep FODMAPs low. I suggest about ¼ ounce (7 g) per cookie. These are best eaten the day they are made.
Amount Per Serving
Calories 159Calories from Fat 72
% Daily Value*
Saturated Fat 5g25%
* Percent Daily Values are based on a 2000 calorie diet.