1) Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2) In a bowl, mix shredded coconut, ground pistachios, and sea salt.
3) In another bowl, whisk egg whites until frothy, then stir in honey and vanilla extract.
4) Pour wet ingredients into the dry mixture and stir until combined.
5) Using a small cookie scoop, form 1-inch mounds on the baking sheet.
6) Bake for 15–18 minutes, until the edges are golden brown.
7) Let them set on parchment paper, then enjoy!