Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the shredded coconut, cocoa powder, and salt. Use a spatula to toss the ingredients until the coconut is evenly coated in chocolate.
Pour the sweetened condensed milk and vanilla extract over the coconut mixture and stir until everything is thoroughly moistened.
In a separate clean bowl, whisk the egg whites until they become foamy and hold soft peaks.
Gently fold the whipped egg whites into the chocolate coconut mixture until fully incorporated.
Use a cookie scoop to portion the mixture into mounds, placing them about one inch apart on the prepared baking sheet.
Bake for 25 to 30 minutes. The cookies are done when the edges are firm and slightly toasted, but the centers remain soft to the touch.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.