Preheat oven to 160 degrees celsius (fan-forced). Line 2 large flat baking trays with baking paper and set aside.
In a large mixing bowl, stir the coconut, sweetened condensed milk and vanilla extract together and set aside.
In a seperate bowl, beat the egg whites and salt with hand-held beaters, a stand-mixer or Thermomix until stiff peaks form.
Gently fold the egg whites through the coconut mixture.
Place tablespoons of the mixture onto the prepared trays and mould into a classic macaroon shape (see photos).
Bake for 20-25 minutes or until lightly golden on top and the bases a slightly deeper golden colour.
Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.