Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.

In a bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix until fully incorporated.

In a separate bowl, whisk the egg white until stiff peaks form.

Gently fold the whipped egg white into the coconut mixture.

Scoop small portions of the mixture onto the prepared baking sheet, shaping them into mounds.

Bake for 12-15 minutes or until the tops are golden brown.

Let cool completely on the baking sheet before serving.