Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper to prevent the macaroons from sticking and to make cleanup easier.
Mix Ingredients:
In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Stir until the ingredients are well mixed and the coconut is fully coated.
Beat Egg Whites:
In a separate bowl, beat the egg whites and salt until stiff peaks form. This step is crucial for giving the macaroons their light and airy texture.
Combine Mixtures:
Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites, as they help provide the macaroons with their signature lightness.
Form Cookies:
Drop the mixture by tablespoonfuls onto the prepared baking sheets, spacing them slightly apart. You can use a spoon or a cookie scoop to shape the macaroons into small mounds.
Bake:
Bake the macaroons in the preheated oven for 18-20 minutes, or until the tops are lightly golden and the edges are set.
Cool:
Allow the macaroons to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
