Preheat the oven to 325 degrees and grease a cookie baking tray.
In a large bowl, add the egg whites.
Using an electric mixer, blend the egg whites until stiff peaks form.
Slowly add sugar a little bit at a time and keep beating the egg whites.
Add coconut flour, salt, a pinch of cardamom, rose extract, and vanilla. Beat the egg white mixture, but DO NOT OVERMIX.
This is what you should have.
Add the sweetened shredded coconut.
Fold the coconut into the batter.
Use a tablespoon to measure the macaroons.
Drop mounds of the mixture onto the baking tray.
Bake for 25 minutes, start checking at 20 minutes as oven temperatures may vary. Enjoy warm.