Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, combine the sweetened shredded coconut, sugar, flour, and salt.

In a separate bowl, whisk together the egg whites and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.

Bake for 12-15 minutes, or until the edges are lightly golden brown.

Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious First-Place Coconut Macaroons!