1. Preheat the oven to 350°F.

2. Line two baking sheets with parchment paper.

3. Mix together shredded coconut, sweetened condensed milk and vanilla extract.

4. Using a stand mixer or electric hand mixer, in a separate bowl, beat the egg whites and salt until stiff peaks form.

5. Fold together the egg whites with the coconut mixture.

6. Use a ice cream scoop to spoon out about a tablespoon of the coconut mixture onto the cookie sheets. Leaving 1 inches between the macaroons.

7. Bake for 25 minutes, until the macaroons are lightly golden.

8. Cool the macaroons on the baking sheet for a few minutes before transferring them to a cooling rack to completely cool.

9. Most moist and fresh the day of. Store in an airtight container for 4 to 5 days.