Preheat your oven to 150°C (325°F). Spread the coconut evenly on a baking sheet and toast for about 7-12 minutes, until lightly golden. You may need to stir them once or twice if you have a thicker layer. Remove from the oven and let cool completely.
Toast your pecans next (toasted is 100x better!) Spread them evenly on a baking sheet for 6-8 minutes until they smell fragrant. Allow to cool. Change the oven temperature to 175°C (350°F).
In a medium bowl with a hand-mixer or the bowl of a stand mixer, combine the egg whites, sugar, salt, spices, and vanilla. Beat at a high speed until soft peaks form (this might take a few minutes).
Gently fold in the toasted coconut, pecans, and grated carrots. The egg whites might deflate a little, but not to worry. Mix just until fully incorporated.
Scoop out 30 small mounds of the mixture and place on a lined baking sheet (or two). I like to use a cookie scoop to make them all even.
Bake for 15-20 minutes, until firm on the outside and slightly more golden. Let cool for a few minutes on the tray, then transfer to a wire rack.
Melt your white chocolate in the microwave at 30-seconds intervals until fully melted. Or if you want to be extra temper your chocolate (see tip above). Dip the bottom of each macaroon in the chocolate and set on a lined baking. Any extra chocolate can be drizzled over the top. Put in the fridge for a few minutes to set and then enjoy!
Store in an airtight container for several days or longer in the fridge. They also freeze excellently!