In a large mixing bowl, combine the coconut flakes, condensed milk, and vanilla; set aside.
Whip the egg whites and salt on high speed in the bowl of an electric mixer; beat until medium-firm peaks form.
Gently fold the egg whites into the coconut mixture.
Using an ice cream scoop drop the batter onto sheet pans lined with parchment paper.
Bake for 20 to 25 minutes or until golden brown.
Transfer the cookies to a cooling rack and let cool.
Optionally, once the cookies are cool, dip the bottoms in melted chocolate, set them face down on a wax-lined baking sheet, and place them in the fridge for 5 to 10 minutes or until the chocolate is set.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.