Preheat the oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, mix the shredded coconut, egg, melted butter, vanilla extract, salt, and sweetened condensed milk until fully combined and evenly moistened.

Use an ice cream scoop to portion 1-ounce mounds of batter onto the prepared baking sheet, spacing them slightly apart.

Bake for 10–12 minutes, until the edges and tops are golden brown.

If needed, bake an additional 1–2 minutes depending on humidity and moisture in the coconut.

Let the macaroons rest on the baking sheet for about 5 minutes, but no longer than 20 minutes to prevent sticking.

Carefully transfer to a serving plate or wire rack to finish cooling.