Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or aluminum foil.
In a large bowl, combine the shredded coconut, flour, and salt until evenly mixed.
Add the sweetened condensed milk and vanilla extract, stirring until the mixture comes together. Use your hands if needed to fully blend everything.
Scoop the coconut mixture into small portions and place them about 1 inch apart on the prepared baking sheets.
Bake until the tops turn lightly golden and toasted, about 12 to 15 minutes.
Let the macaroons cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
