Step 1: Preheat your oven to 325°F (160°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly with a rubber spatula or wooden spoon until all the coconut is evenly coated.
Step 3: Add the egg whites to the coconut mixture. Continue to mix until everything is well combined and a sticky, cohesive mixture forms.
Step 4: Using a small cookie scoop (about 1.5-2 tablespoons) or two spoons, scoop mounds of the coconut mixture onto the prepared baking sheets. Space them about 1 inch apart.
Step 5: Bake for 18-22 minutes, or until the macaroons are golden brown on the edges and lightly golden on top. Keep an eye on them, as oven temperatures can vary.
Step 6: Once baked, remove the baking sheets from the oven and let the coconut macaroons cool on the sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Step 7: Once completely cool, your delicious coconut macaroons are ready to be enjoyed!