Maple crystals boil with water to the softball stage, then meet egg whites whipped by hand with vanilla to stiff peaks — the sweet backbone for shredded coconut and chopped pistachios baked into macaroons.
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Preheat oven to 325° F. Line 2 half-sheet pans with parchment and lightly oil or use Silpats.
In 2 ½ quart pot, combine maple crystals, water, and salt. Bring to and reduce to . Cook until mixture thickens and reaches softball stage (about 20-25 minutes /234-240°F). Soft ball stage is reached when small droplet of syrup poured into ice water and forms soft, pliable ball. Remove from heat, cover mixture, and set aside to cool to about 155°F before combining with beaten eggs.
Combine egg whites and vanilla in medium bowl and beat with whisk by hand to form stiff peaks.
Very gradually, fold beaten egg whites into slightly cooled syrup mixture just until combined. Carefully fold in pulsed coconut. Refrigerate dough 10-15 minutes to let set before scooping.
Form cookies with 1-ounce scoop, rounding each into a ball, and then rolling them in crushed pistachios. Transfer cookies to lightly oiled, parchment lined sheets. for 15-20 minutes or until firm and bottoms of cookies are slightly golden.
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