Preheat the oven to 375 degrees F (190 degrees C).

Grease or line a baking sheet with parchment paper.

In a clean, dry mixing bowl, beat the egg whites until foamy using a hand mixer or a stand mixer.

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites at high speed, until stiff peaks form.

Gently fold in the flour, grated coconut, and vanilla extract into the egg white mixture until well combined.

Drop the batter by teaspoonfuls onto the prepared baking sheet, spacing them about two inches apart.

Bake in the preheated oven for 10 to 12 minutes, or until the macaroons are lightly browned around the edges.

Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.