Instructions

Put a small glass,metal or ceramic mixing bowl in the freezer for a few minutes.
Preheat the oven to 325 degrees.

Combine the coconut, condensed milk and vanilla in a medium size bowl.
Take out the other bowl from the freezer and whip the egg
whites and salt on high speed of an electric mixer until they make medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 inch diameter ice cream scoop, or 2 teaspoons.

Bake for 25 to 30 minutes, until golden brown. Cool and serve.