Follow these steps to make sweet, chewy coconut macaroons with a golden exterior:

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, pure vanilla extract, and salt. Stir until the ingredients are well combined and the coconut is evenly coated.
3. Whip the Egg Whites: In a separate bowl, beat the egg whites on medium speed until they form soft peaks. Gradually add the sugar, continuing to beat until the egg whites form stiff peaks.
4. Fold in the Egg Whites: Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites, as this will help the macaroons achieve their airy texture.
5. Shape the Macaroons: Using a small ice cream scoop or two spoons, drop mounds of the coconut mixture onto the prepared baking sheet. Leave about 1 inch of space between each mound to allow for spreading.
6. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the macaroons are golden brown on the outside.
7. Cool: Allow the macaroons to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Store: Once cooled, store the macaroons in an airtight container at room temperature for up to a week.