Preheat oven to 180°C/350°F/Gas 4. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.

Place the egg whites into a clean, grease-free bowl and beat with an electric hand-held mixer until soft peaks form. Slowly add in the monk fruit sweetener, a teaspoon at a time, and continue whipping until firm peaks form.

Gently fold in shredded coconut and vanilla extract.

Using a small cookie scoop, drop portions of the coconut mixture straight onto the prepared baking sheet. You should get 8-10 medium-sized coconut macaroons.

Bake for 8-10 minutes or until the macaroons are golden-brown around the edges. Remove from the oven and transfer to a cooling rack to cool for a few minutes before serving. Enjoy!