Preheat oven to 350°F (176°C). Toast coconut in oven- spread shredded coconut evenly on a cookie sheet. Bake at 350°F until light brown (5-7 minutes) tossing coconut for even baking. Let cool.
In a medium bowl, beat egg whites, salt, vanilla and granulated sugar until frothy. Fold in toasted coconut. Mix just until combined.
Drop by spoonful or cookie scoop onto parchment lined cookie sheets leaving 1½ inches between cookies. Bake for 17-20 minutes. Cool for 5 minutes on pan, finish cooling on cooling rack. Yields 30 Cookies