Preheat oven to 325º F. Line two baking sheets with parchment paper and set aside.
Add coconut, condensed milk, and vanilla extract to a large mixing bowl.
In a separate mixing bowl, beat egg whites and the salt with an electric mixer until stiff peaks form.
Fold the beaten egg whites into the coconut mixture using a rubber scraper. Fold until well combined, but take care not to overmix.
Scoop a tablespoon full of the coconut mixture and place into a mound on the parchment-lined baking sheet. Leaving 1 inch between the coconut macaroons, repeat until the pans are filled. Bake in preheated oven until the tops are golden and the cookie is set, about 20 minutes. Remove from the oven and allow to cool completely.