# Place aluminum foil or grease proof paper onto the baking tray, spread some vegetable oil all over by a brush.
# Pour the egg whites into a deep bowl, add granulated
sugar in it, blend the mixture until it turns to hard bubbles.
# Add coconut and vanilla in it, stir the mixture by a wooden spoon gently.
# Fill the mixture into a cream pump, squeeze the pump to put half
lemon sized pieces over the tray with 2 inches spaces between each of them, by this way you will get about 15 pieces.
# Place the tray into the oven which is preheated to 167 F. After baking them for 10 minutes, turn of the heat for 5 minutes, then turn the heat on again. Repeat these processes (turning on and off the heat) for 3 times without opening the door of the oven. It is very important to keep the cookies white, and make them hard.
# After cooling them down in the oven for 30 minutes after baking, open the door of the oven and serve them.
