• Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets with non-stick baking spray.
• In the bowl of an electric mixer, beat egg whites for approximately 9 minutes or until they stand in stiff peaks, then continue to beat for another 3-4 minutes as you slowly add the sugar. Don't worry if the sugar doesn't dissolve completely.
• Beat in salt and vanilla. Stir in the coconut.
• Scoop heaping teaspoons of mixture and drop onto prepared cookie sheets.
• Bake at 350 degrees for 20 minutes and then turn oven off. Leave macaroons in oven overnight or for about 9 hours.In the morning, remove macaroons from cookie sheets. 
• Store in sealable plastic bags or in airtight containers until serving.

Tips

• Oven temperature is crucial here; it's like the 3 little bears and needs to be just right. So you may want to invest in an oven thermometer in order to be precise.