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(about 28 cookies)
Preheat oven to 325°F. Line two extra-large baking sheets with parchment paper; set aside. In an extra-large mixing bowl, beat egg whites, vanilla, cream of tartar and salt with an electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gently stir in coconut, half at a time.
Use a 2-inch-diameter ice cream scoop (#20 scoop or about 3 tablespoons) to drop mixture into mounds on the prepared cookie sheets, leaving about 1 inch between mounds. Place baking sheets on separate oven racks. Bake for 20 minutes. Turn off oven; let cookies dry in oven for 30 minutes. Transfer cookies to a wire rack and let cool.