Preheat your oven to 325°F and line two baking sheets with parchment paper.
In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
In a separate clean bowl, beat the egg whites and salt with an electric mixer until stiff peaks form, about 3-4 minutes.
Gently fold the egg whites into the coconut mixture using a spatula, being careful not to deflate the egg whites.
Using a cookie scoop or spoon, drop rounded mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake for 18-20 minutes, until the edges and tips are golden brown.
Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll crisp up as they cool!