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Preheat the oven to 350°F.
Spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
Whisk together the egg whites, sugar, and salt until the mixture is creamy.
Stir in the vanilla extract, flour, corn starch and coconut and mix.
Cover and refrigerate for about two hours, or until firm.
Line two baking sheets with parchment paper or aluminum foil and place small balls of the batter (about tablespoons) on the baking sheet
Bake for about 15 to 20 minutes or until golden brown.
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