The first step to make coconut cookies is to pour the egg whites into a bowl and start whisking them at maximum speed with an electric mixer or a stand mixer with the whisk attachment.

When the egg whites begin to rise, but should not be stiff peaks, lower the speed and start adding the granulated sugar little by little. Let it whisk for a few minutes, then proceed to add the powdered sugar.

Take the vanilla pod, place it on the cutting board, and with the tip of a knife, cut the top and continue lengthwise. Then open the pod in two, without splitting the halves, and scrape out the seeds with the knife tip or a teaspoon, adding it to the mixture. At the end of the operation, you should have a creamy mixture.

Now, take a container and pour in the vanilla egg white cream, add the salt, grated lemon zest, and desiccated coconut, and start mixing with a spatula, preferably a silicone spatula. Meanwhile, preheat the oven to a temperature of 320°F.

When the mixture is well combined, use two spoons to start forming the coconut cookies. Create small mounds about 1.5×1.5 inches and place them on a baking tray lined with parchment paper.

Once the coconut cookies are formed, you can bake them at 320°F for 20/25 minutes. Once done, remove them from the oven and let them cool on a rack. Once cooled, you can enjoy them, and if you like, you can dust them with powdered sugar.