Preheat oven to 325F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk the egg whites and sugar until foamy.
Add in the shreeded coconut, vanilla and red food coloring. Stir with a spatula. Make balls using your hands. If it doesn’t hold together, add one small egg white. If you think it is too wet, add more coconut.
Place the balls on the parchment paper and bake for 20 minutes.
Let them cool completely and sift powdered sugar on them before serving.
The coconut I use is in very tiny pieces, so yours might look different if you use different type.