Preheat oven to 350.

In an electric mixer using the whisk attachment, beat egg whites and vanilla until really stiff peaks form.

Gradually add confectioners' sugar and mix well.

Using a rubber spatula, gently fold in coconut and flour until blended.

Drop from a teaspoon on to a parchment lined cookie sheet (yes for this recipe you should use it) make sure you space the cookies 2 inches apart.

Bake for 10-12 minutes, or until lightly browned. Remove cookie sheet and allow cookies to cool on it. When fully cool, carefully remove cookies using metal spatula and store in airtight container to stay soft.

You can drizzle a little melted chocolate on them if you like, just be sure to allow the chocolate to completely dry before storing.