Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In medium bowl beat the egg whites and sugar with a hand mixer.
Mix for a few minutes.
Add the vanilla paste and mix again.
Add the gluten free flour and shredded coconut and mix on low speed until combined.
Stir in the cranberries and pecans.
Let dough rest for 5 minutes.
Use a small ice cream scoop to drop dough onto lined cookie sheets.
Bake in oven for 15-17 minutes.
Remove from oven and cool.
Once cool you have the option of dipping bottom of cookies in melted chocolate.