4. Stir in the sweetened condensed milk and vanilla extract until fully incorporated.
5. Gradually add the flour, mixing until smooth.
6. Fold in the desiccated coconut and salt until evenly distributed throughout the batter.
7. Drop tablespoonfuls of the batter onto the prepared baking sheet, leaving some space between each mound.
8. Bake in the preheated oven for 15-20 minutes or until the edges of the macaroons are golden brown.
9. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Once cooled, enjoy your delicious coconut macaroons! They can be stored in an airtight container at room temperature for several days.
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