Preheat oven to 150C/300F. Grease two oven trays; line with baking paper.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. In two batches, stir in vanilla, sifted flour and desiccated coconut.
Drop level tablespoons of the mixture onto trays about 5cm (2 inches) apart.
Bake macaroons for about 25 minutes. Cool on the trays.