Tip: All the ingredients should be at room temperature.
Preheat oven at 400 * F or 200 * C ( moderately hot ).
Grease baking tray with 1 teaspoon butter.
Whisk egg whites with a pinch of salt till stiff.
Fold in powdered sugar, powdered cashew nut, grated coconut and vanilla essence. This mixture should be a thick dropping batter.
Drop the macaroon mixture by the spoonfuls on the baking tray. Keeping a distance of 3 cm between the macaroons.
Bake at 18 - 20 minutes or until edges are lightly browned.
Store in an airtight container.