1Preheat oven 350. Line a sheet pan with parchment paper.
2In large mixing bowl, beat egg whites to stiff peaks, 7 - 8 minutes.
3Beat in honey, vanilla and salt until combined. Fold in 1 cup of coconut at a time.
4Using an ice cream scoop, drop rounds of batter onto prepared sheet pan. Bake about 20 minutes, or until coconut is toasted. Allow to cool on pan for 10 minutes. Then remove to wire rack to finish cooling.