Preheat Oven:
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.

Mix Ingredients:
In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.

Beat Egg Whites:
In a separate bowl, beat egg whites and salt with an electric mixer until stiff peaks form.

Fold Together:
Gently fold the egg whites into the coconut mixture until fully combined.

Form Macaroons:
Using a spoon or cookie scoop, drop heaping tablespoons of mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake:
Bake for 20–25 minutes or until macaroons are golden brown on the edges.

Cool:
Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.