Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the flaked coconut, sugar, flour, and salt.
In a separate bowl, beat the egg whites until they form soft peaks.
Gently fold the beaten egg whites and vanilla extract into the coconut mixture until well combined.
Using a spoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 15 minutes or until the edges are golden brown.
Remove from oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your chewy coconut macaroons with a cup of tea or coffee!