Line a baking sheet with parchment paper then spread coconut in a single layer on the baking sheet. Toast in oven 10–12 minutes, stirring frequently for even toasting. Set coconut aside to cool and replace the parchment paper on the baking sheet.
Mix milk, vanilla, salt and cooled coconut together until well combined. Whisk the egg white in a separate bowl until the soft peak stage, add it to the coconut mixture and combine.
Scoop by heaping tablespoon, dropping 2" apart on the baking sheet. Bake 12–15 minutes, until the bottoms are golden brown.
Remove macaroons from the baking sheet and place on a cooling rack until completely cooled. Enjoy!
One Last Thing
Beat the egg white until a smooth, white foam forms then pull the whisk straight up out of the foam. A peak should form but will collapse within a few seconds.