Preheat oven to 325F/160C. Line a baking sheet with parchment paper.

In a large bowl, whisk eggs until well beaten, then whisk in sugar, salt, and vanilla extract until combined. Stir in coconut and mix until evenly moistened.

Drop rounded spoonfuls, about 1 ½-inches/4 cm in diameter, onto the baking sheet and space them about 1 inch apart. Keep them rounded and mounded, don’t flatten them. Bake for about 15 minutes until golden brown on some parts. Avoid overbaking, which will make the cookies dry. Allow macaroons to cool on baking sheet for 5 minutes, then gently transfer them to a wire rack to cool completely.

Macaroons will keep for several days in an airtight container at room temperature or in the fridge.