If you’re a fan of coconut, you’ll swoon over these macaroons!
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Spray parchment with vegetable oil spray.
In medium bowl, whisk cream of coconut, egg whites, vanilla, and salt until combined.
In large bowl, combine unsweetened and sweetened shredded coconut, breaking up clumps with your fingertips. Add cream of coconut mixture and use rubber spatula to stir until coconut is evenly moistened. Refrigerate dough for 15 minutes.
Use 1-tablespoon measuring spoon to scoop, drop, and shape 18 cookies.
Use 1-tablespoon measuring spoon to drop dough onto parchment-lined baking sheet in 18 mounds (about 1 heaping tablespoon each), leaving space between mounds.
Using wet fingertips, shape mounds into pyramids, rewetting your fingertips as necessary to prevent sticking.