Preheat oven to 350F (180C.)

In a large bowl, add coconut flakes and toss them with the rice flour. (Any type of flour may be used as a substitute in equal amounts. Rice is the traditional flour used.)

Stir in sweetened condensed milk and vanilla. Sit aside.

In a separate bowl, beat egg whites and salt until medium peaks form. Fold into the coconut mixture.

On a well-greased, non-stick or parchment lined cookie sheet, drop heaping tablespoons of batter 1/2" (1.25cm) apart.

Bake 15-20 or until golden brown. Leave on baking sheet 5 minutes before moving to a cooling rack.

Store in an airtight container. These are best the same day.