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PdfHeat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers (or a cookie scoop) form macaroons into 1 ¼-inch mounds about 1 inch apart.
Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack, let cool completely. Store in an airtight container for up to a week.