Preheat oven to 325 degrees and line cookie sheet with parchment paper.
Spread coconut in a single layer on cookie sheet and toast in oven 10-12 minutes, stirring frequently for even toasting. Set coconut aside to cool.
Mix milk, vanilla, salt and cooled coconut together until well combined. Whisk egg white in separate bowl until foamy. Add egg whites to coconut mixture and combine.
Scoop by heaping tablespoon and drop 2" apart on baking sheet and bake 12-15 minutes, until bottoms are golden brown.
Remove from baking sheet and place on cooling rack. Serve once cooled and enjoy!
Notes
Toasting coconut both heightens its flavor and gives macaroons a crunchy texture. Just be sure to stir the coconut often for even toasting.