Boil water in pan, use a glass mixing bowl to hold over the simmering water and you make a double boiler.
Whisk the egg whites and sugar in the glass bowl, the bottom should be very warm but not hot from the steam.
Whisk for 3-4 minutes or till rich and creamy. Remove and whisk in the flour, vanilla essence and the coconut.
Use a wooden spoon to bring it all together without mashing. Cover and refrigerate for 1-2 hours.
Line a baking sheet, heat the oven at 170 degree Celsius and place tablespoon scoops of the macaroon dough at 1 ½” gaps.
Bake for about 20 minutes or till the tops are golden brown. Cool and remove gently.
Serve warm with a cup of hot chai.