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Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 ¾-inch diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown.
Cool and serve.