Preheat oven to 320°F. Line two baking sheets with parchment paper.
In a mixer, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved (about 2 minutes).
Fold in the coconut, making sure the coconut is evenly moistened. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid.
After 30 minutes, gently fold the strawberries into the coconut mixture.
Using a large cookie scoop, scoop the mixture and place onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are very compact.
Bake until lightly golden brown, about 20-22 minutes.
Allow them to cool at least 5 - 10 minutes on the cookie sheet before transferring to a cooling rack.
Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.