Pre-heat oven at 325ºF (163ºC).

In a large bowl, mix the coconut, condensed milk and vanilla extract.

Clean a separate bowl and whisk with a paper towel soaked in vinegar. This will remove any grease they may have.

Place the egg whites and salt in the bowl and whisk at high speed until stiff peaks form.

Carefully fold in the egg whites with the coconut mixture until everything is well incorporated.

Form small balls with the mixture using a 1½ inch (3.75 cm) ice cream scooper and place them on a baking sheet lined with parchment paper. You can also use two spoons to form the cookies. Leave a 1 inch (2.50 cm) space between the cookies and bake the for 20-30 minutes or until they're golden brown. Let them cool before serving.