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Preheat oven to 325. Line baking sheets with parchment paper or silicone mats.
Beat egg whites in a large bowl with a wire whisk or electric hand mixer (beaters or whisk attachment) at medium-high speed until soft peaks form -- when the peaks barely hold their shape and curl over onto themselves.
Add vanilla extract and salt and beat for another minute.
Add the coconut and sweetened condensed milk to the mixing bowl. Fold egg whites into the coconut and sweetened condensed milk with a rubber spatula until completely combined.
Scoop the coconut mixture into portions about the size of a golf ball and place them onto your prepared baking sheets. For evenly shaped cookies, use wet fingers to form the mixture into nice little mounds and tuck in any stray coconut shreds.
Bake for 20-25 minutes or until the coconut is golden brown on the tops and the bottoms. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.