Using a large mixing bowl using an electric mixer and a paddle or whisk attachment, beat the egg whites, granulated sugar and vanilla extract on medium-high speed for 2-3 minutes, until it the mixture becomes thick and pale in color.
Gently stir in the shredded coconut until combined and coconut is completely moistened.
Line a large baking sheet with parchment paper or a silicone mat and spray with nonstick cooking spray.
Using a large cookie scoop, scoop equal amounts (1-1.5 tablespoons) of the mixture onto the baking sheet.
Bake at 350 degrees for 18-20 minutes or until cookies are lightly golden. Let cool on the baking sheets for 10 minutes then transfer to cooling racks to cool completely.
For Chocolate dipped macaroons, melt chocolate melts in the microwave and dip the bottoms of the cookies. For Almond Joy cookies, dip in chocolate then place a whole almond on top. Store cooled cookies in an airtight container at room temperature, or in the freezer for up to 6 months.