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PdfPreheat oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.
In a large bowl, whisk together condensed milk, egg whites, vanilla, and salt until smooth.
Fold in the shredded coconut until fully coated. The mixture will be thick and sticky.
Optional: Chill dough for 30 minutes for neater scooping and rounder cookies.
Scoop into 1.5 tablespoon-sized mounds. Place on baking sheets about 1 inch apart.
Bake for 20–25 minutes, rotating trays halfway, until tips and edges are lightly golden.
Let cool on baking sheet for 10 minutes, then transfer to a wire rack. Cool completely.
Optional: Once cooled, dip bottoms in melted chocolate and place on parchment to set.