Preheat the oven to 325° F
Line cookie sheets with parchment paper.
In a medium mixing bowl using a wooden spoon or spatula, mix the coconut, condensed milk, and vanilla. When thoroughly mixed, set aside to rest while you work on the next step.
Separate egg whites into a small bowl and add 1/4 teaspoon of salt.
Beat the egg whites & salt on high until firm peaks form like a meringue.
Gently fold the egg white mixture into the coconut mixture.
Use a cookie scoop to drop mounds of the mixture about 1 inch apart onto the parchment-covered baking sheets.
Bake for 24 - 25 minutes until the tops are a lovely golden brown. If you are using multiple baking sheets, you may need to rotate them halfway through.
Remove from oven and let cool completely before proceeding to next step. To speed this process, you can cool in the fridge if needed.