Makes 18-20 macaroons
Preheat the oven to 325 degrees Fahrenheit.
Mix the coconut, condensed milk, and vanilla together in a large bowl. In a medium bowl, whip the egg whites and salt on high speed with a hand mixer (or using the whisk attachment on an Kitchen Aid mixer) until they make medium-firm peaks. Then, gently fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a small ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool on a wire rack and serve.
The macaroons keep for several days at room temperature in an air tight container.