Preheat oven to 300 F Line your baking sheet with parchment paper and lightly mist with olive oil cooking spray.
Whisk egg whites, sugar, and agave until sugar is completely dissolved. Stir in coconut until well combined. Spoon batter in mounds (about 1 level tablespoon per macaroon) onto prepared pan; leave space between mounds.
Bake 23 to 25 min. or until macaroons are lightly golden brown. Cool pan on a rack about 5 min. Transger macaroons to rack and cool completely. Serve immediately or store in resealable plactic container up to 5 days.