Preheat your oven to 325°F and line a baking sheet with parchment paper.

In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt, stirring until everything is evenly coated.

In a separate clean bowl, beat the egg whites with a hand mixer until stiff peaks form, about 3-4 minutes.

Gently fold the beaten egg whites into the coconut mixture until just combined, being careful not to deflate the egg whites.

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

Bake for 18-22 minutes, until the tops and edges are golden brown.

Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.