Separate the egg yolks and whites. Transfer the egg whites to a mixing bowl. Beat the egg whites using an electric/hand mixer until stiff peaks are formed. (To test if they are beaten enough invert the bowl and nothing should fall off)
Add the vanilla and maple syrup. Mix with a spatula, using the cut and fold method, so as not to break the air bubbles.
Add the shredded coconut and mix again with cut and fold method, until everything is well combined.
Line a baking tray with parchment paper and set the oven to preheat at 180°C.
Now form equal sized cookies. You can either use a deep spoon and push the batter in with your fingers to form half balls or take equal amounts of batter onto your palm and press with your fingers ( of other hand) to shape into a cookie. Place the cookies about 3-4 cm apart from each other on the lined baking tray.
Optionally you could press a cranberry or raising in the middle of each cookie. If the cookie splits, just reform it by pressing lightly with fingers.
Bake in a preheated oven on 180°C for 18- 20 minutes or until golden brown.
Once the tray is out, wait a few minutes before removing the cookies from it to avoid breaking the cookies.
