Preheat the oven to 325℉. Line two baking sheets with parchment paper or silicone mats.

In a medium bowl, mix together coconut flakes, sweetened condensed milk, and vanilla extract.

In a large bowl, using a stand mixer or electric whisk, combine egg whites and salt and beat until stiff peaks have formed.

Use a rubber spatula to fold the eggs whites into the coconut mixture. Be gentle when folding to avoid knocking the air out of the egg whites.

Create 1-inch balls using a spoon or mini ice cream scoop, place each ball 1 inch apart on the baking trays. Bake for 23 to 25 minutes, turning the pans at the halfway point.

Let cool on the baking tray for 3-5 minutes before moving to a cooling rack.