Preheat oven to 325°. Line a 14-inch round cast-iron baking sheet with parchment paper.
In a large bowl, beat egg whites with a mixer at medium speed for 1 minute. Add coconut, flour, sugar, salt, and vanilla; beat on low speed until combined. Gently fold in cherries and pistachios.
Using a 2-tablespoon spring-loaded scoop, scoop dough, and place 1 inch apart on prepared pan.
Bake until edges are lightly browned, 20 to 24 minutes. Let cool completely on pan on a wire rack. Store in an airtight container for up to 3 days.
Recipe by Southern Cast Iron at https://southerncastiron.com/dried-cherry-pistachio-macaroons/