Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until all the coconut is evenly coated.

In a separate bowl, whisk the egg whites until they form soft peaks. This should take a couple of minutes.

Gently fold the whipped egg whites into the coconut mixture using a rubber spatula. Be careful not to deflate the egg whites too much; you want the mixture to remain light and airy.

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

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown.

Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For added flavor, you can dip the bottoms of the cooled macaroons in melted dark or milk chocolate.

Store any leftover macaroons in an airtight container at room temperature for up to one week.