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In a large bowl, combine the shredded coconut, condensed milk, and vanilla extract. Stir until the mixture is thoroughly combined. Set aside.
In the bowl of a stand mixer (or using a hand mixer), add the large egg whites and salt. Beat on medium speed until soft peaks form. Slowly increase to high speed and continue until you achieve stiff peaks.
Gently fold the beaten egg whites into the coconut mixture using a silicone spatula.
Using a cookie scoop or a spoon, place mounds of the coconut mixture onto prepared baking sheets lined with parchment paper. Space them an inch apart.
Bake at 325°F (163°C) for 20-25 minutes, or until the tops are golden brown. Let the macaroons cool on a wire rack.
Optional: Melt dark chocolate and drizzle it over the cooled macaroons or dip the bottoms in chocolate.