Preheat the oven to 325 degrees. Grease two baking sheets and set them aside.
In a medium bowl, use a fork to stir together the coconut, sugar, flour, and salt.
In a small bowl, beat the egg whites with a fork until frothy. Add the egg whites and vanilla to the coconut mixture. Stir with a fork until well mixed.
On greased baking sheets, drop the batter by rounded teaspoonfuls.
Place the two baking sheets in the lowest positions in the oven. Bake for 16-18 minutes or until lightly browned on the bottom, switching places with the baking sheets halfway through baking.
Remove from oven and cool completely on wire racks.
For a deeper coconut flavor, toast the coconut briefly before adding it to the recipe.
Add 1/2 cup of your choice of mini chocolate chips, chopped nuts, or finely diced dried fruit to the batter.
Cooled macaroons may be dipped in melted chocolate and rolled in chopped nuts (toasted almonds are especially delicious!)
Storage: Store in an airtight container at room temperature for up to one week. To freeze the macaroons, wrap well in plastic wrap and place the wrapped cookies in a plastic freezer container (to prevent breakage). May be frozen for up to 6 months. Allow them to come to room temperature before serving.