Get ready. Preheat oven to 325F, and line a baking sheet with parchment paper.
Mix the ingredients. In a medium bowl, combine the egg whites, maple syrup, vanilla extract, salt, and Vital Proteins Vanilla Collagen Peptides. Whisk until everything is well combined and the egg whites are a bit frothy. Stir in the shredded coconut, mixing everything until the coconut is evenly coated.
Portion them out. Now it's time to scoop out the macaroons. Pack the coconut mixture into a 2 tablespoon scoop (disher) and turn it out onto the baking sheet. You may need to gently shape the macaroons as they're dished out, but they don't have to be perfect. Continue until all the mixture is used up. I got about 12 macaroons. You could also use a smaller scoop to get more macaroons.
Bake! Bake 15-18 minutes or until the macaroons are golden brown. Let them cool on the sheet, then gently remove with a spatula.
Store covered at room temperature. These are best if eaten within 2 days.
*If you cannot have egg whites, swap them out with 1/4 cup plus 2 tablespoons full-fat coconut milk. The end result will be more delicate (and fall apart easier) but they're still yummy.
**The collagen boost is optional but recommended. You can swap plain Vital Proteins Collagen Peptides if you don't have the vanilla flavor.