1. Place a rack in the center of the oven. Preheat the oven to 250° F. Line a baking sheet, preferably light-colored, with baking parchment.
2. In a mixing bowl, use an electric mixer on medium speed to beat the egg whites until foamy. Add the salt and beat on high until the whites form soft peaks. While beating, slowly add the sugar, 2 tablespoons at a time; this should take 1 minute. Continue beating until the whites form stiff peaks, 2 to 3 minutes. Using a flexible spatula, fold in the coconut, Monk Fruit In The Raw® Bakers Bag, and vanilla until just combined. Drop walnut–size mounds of the meringue onto the lined baking sheet, spacing them 1 inch apart. With the back of the spoon, smooth and slightly flatten the meringue into even mounds.
3. Bake the cookies for 2 hours. Turn off the oven and leave the meringues in the closed oven for 45 min to 60 minutes, until they are crisp in the center. Gently lift the cookies off the parchment. These cookies keep in an airtight container, up to 1 week.