Preheat the oven to 325F degrees. Line two baking sheets with parchment paper or silicone baking mats. (I prefer silicone making mats because they help reduce spreading.)

Using a cookie scoop, or grabbing 2 Tablespoons of the mixture and place onto the sheet in a ball. Using the scoop is the easiest.

In a small bowl vigorously whisk the egg whites and vanilla together. Add in the sugar and flour and whisk until fluffy. Fold in the coconut and cranberries. Make sure the egg whites are evenly distributed throughout the coconut.

Bake until lightly golden brown, about 20 minutes depending on your oven. Allow to cool completely on the baking sheet before transferring to a plate. Store in an airtight container for up to 3 days.