Using a mixer, whisk the egg whites and salt on high speed until stiff peaks form (the egg whites will foam up and when you lift the whisk, it will form a peak without falling back down).
In a separate mixing bowl, stir together the shredded coconut, condensed milk and vanilla.
Gently fold in the whipped egg whites into the coconut mixture.
Scoop the mixture onto a lined baking sheet.
Bake for 15-20 minutes, until the tops are lightly browned.