Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone mats.

In a large mixing bowl, stir together the shredded coconut, sweetened condensed milk, and vanilla extract until thoroughly combined.

In a separate clean bowl, beat the egg whites and salt using an electric mixer until medium-stiff peaks form.

Gently fold the beaten egg whites into the coconut mixture in two batches until just incorporated, taking care not to deflate the whites completely.

Using a small cookie scoop or two spoons, drop 1.5-tablespoon mounds of the mixture onto the prepared baking sheets, spaced 1 inch apart.

Bake for 23 to 25 minutes, rotating the pans halfway through, until the macaroons are golden brown on the edges and tops.

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