2. Place the egg whites and salt in the bowl of an electric mixer and whisk on high speed until they begin to get frothy. Continue whisking and add half of the sugar in a steady stream. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
3. Remove the egg white mixture from the mixer and stir in the vanilla and coconut.
4. Drop the macaroons by the spoonful (about the size of 1/2 a golf ball) onto the parchment lined cookie sheets and bake until they are golden brown, about 20 minutes.