Preheat oven to 325°F. Line cookie sheets with parchment paper.
In small bowl, beat egg whites with salt and vanilla until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form. Fold in coconut.
Drop by rounded teaspoon onto prepared cookie sheets. Bake about 20 minutes. Transfer cookies to wire rack and let cool.
Makes about 2 dozen.
Quick Tip
These meringue-type cookies melt in your mouth, but remember they don't freeze well. Give extras away as gifts and store your share in a loosely covered container at room temperature.