Preheat the oven to 150°C and line a baking tray with parchment paper.
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Beat the egg whites to form stiff peaks. Then slowly add the sweetener and vanilla, and continue to beat until light and glossy.
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Working quickly, but gently, fold in the coconut to the egg whites. The coconut will begin to soak up the mixture, and can become dry. Once fully mixed, make 12 balls using a cookie scoop or you hands.
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Bake in the oven for 20-25 minutes until golden.
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Eat warm from the oven or allow to cool for a later date. Store in an airtight container.