Preheat oven to 325 degrees F.
Combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
Next, in a separate bowl combine egg whites and salt and beat until soft peaks form.
Gently fold egg whites into coconut mixture.
Then scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.
Finally, bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.
You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.
Make sure to use a silicone baking mat (highly recommended) or if you don't have silicone baking mats, use parchment paper (sprayed with non-stick cooking spray) - the sweetened condensed milk makes these quite sticky! Remove cookies from the baking sheets immediately after they come out the oven.
Store covered, best eaten within 3-4 days.
Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 120mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 30IU | Calcium: 49mg | Iron: 0.3mg