Heat oven to 350ºF. Line a half-sheet pan with parchment paper and set aside.
Spread the coconut out in a single layer on a second half-sheet pan. Bake until the coconut is golden, 15 to 20 minutes, stirring every 5 minutes. Set on a wire rack to cool.
Whip egg whites and salt in a stand mixer fitted with the whisk attachment until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff.
Using a rubber spatula, fold in the toasted coconut.
Drop by the tablespoon onto the prepared pan, leaving 1 to 2 inches around each cookie. Bake until golden brown, 15 to 20 minutes.