Gather your ingredients:
Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
Line 2 baking sheets with parchment paper or nonstick baking mats. DO NOT use wax paper. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart. Or you can use a one inch scoop, which is easier and less sticky!
Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack with a thin spatula; don't just pick them up or they will come apart! Let cool completely. Store in an airtight container for up to a week.