Preheat the oven to 300 degrees. In an electric mixer, beat the egg whites and salt slowly at first until they are frothy, they turn the speed way up and whip them until they are shiny and form peaks when you lift the beaters. Add the sugar very slowly, beating constantly, until the peaks are stiff and glossy. With a spatula, gently fold in the coconut and vanilla.
Drop the batter using two spoons onto greased or parchment or Silpat lined baking sheets, trying to keep them in a puffy shape rather than flattening them. They don’t need to be spaced too far apart because they hold their shape when you bake them. Bake them for 20 – 25 minutes until they are lightly browned.
Tip: The eggs should be cold when you separate them, but ideally you should cover them and let them sit out for 30 minutes after you separate them and before you whip them.