Preheat an oven to 350F. Line a baking sheet with parchment paper.
In a large bowl add the egg whites, sugar, vanilla, salt and mix well.
Add the coconut and flour and mix to combine.
Gently pack a tablespoon with the coconut mixture and turn over onto the parchment lined baking sheet. I find lightly spraying the tablespoon helps the coconut mixture come out of the tablespoon more easily.
Bake for 15-18 minutes or until the bottoms of the coconut cookies turns golden brown. Remove them from the oven and let them cool to room temperature before eating.
Storage:Store in a tightly sealed container at room temperature for up to a week. Or freeze for up to 3 months. Bring to room temperature before digging in.