In a mixing bowl, whisk the egg whites and salt until stiff peaks form.
In a separate large bowl mix together the honey or maple syrup, vanilla, coconut flakes, melted coconut oil or butter, and maca.
Carefully fold the coconut mixture into the egg whites.
Let the mixture rest in the refrigerator for 30 minutes so the coconut can soak up the liquid.
Preheat the oven to 350°F.
Line a baking sheet or cookie sheet with parchment paper.
Use a 1 tablespoon measure or cookie scoop to scoop the macaroon mixture onto the prepared baking sheet. Leave a small amount of space between each one.
Bake for 8-12 minutes on the lined baking sheet until just starting to brown.
Remove to a wire rack to cool and store in an airtight container at room temperature.
Notes
If your mix seems a little too liquidy you can add a small amount of coconut flour.