Step 1: Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: In a large mixing bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla extract until the coconut is thoroughly and evenly coated.
Step 3: In a separate clean, dry bowl, beat the egg whites and salt using an electric mixer until stiff peaks form.
Step 4: Gently fold the beaten egg whites into the coconut mixture using a rubber spatula until just combined, being careful not to deflate the whites completely.
Step 5: Using a small cookie scoop or two spoons, drop rounded tablespoons of the mixture onto the prepared baking sheets, spaced about an inch apart.
Step 6: Bake for 23 to 25 minutes, or until the tops and edges are a light golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.