Preheat the oven to 355°F/180 C

Place the date syrup, coconut, and vanilla extract in a large bowl. Mix to combine

Whip the egg whites and salt at high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

Carefully fold the egg whites into the coconut mixture, making sure not to overwork it and deflate all the air.

Drop the batter onto sheet pans lined with parchment paper using either a mini ice-cream scoop or 2 teaspoons.

Bake for 25 minutes, until golden brown. Cool and serve.

MAKES 30