Preheat oven to 350 degrees. Line two light-colored baking sheets with parchment paper and set aside.
In a large bowl, combine coconut, sweetened condensed milk, and vanilla. Set aside.
In a separate bowl, whip egg whites and salt until medium-firm peaks form. Fold egg whites into the coconut mixture until incorporated well.
Drop by the spoonful onto prepared baking sheets. (I used a tablespoon-size cookie scoop). Bake 20-25 minutes or until bottoms and tops are golden brown.
Cool completely and store in airtight containers for up to 3 days.