Preheat the oven to 350 degrees Fahrenheit . Line two baking sheets with Gefen Parchment Paper.

In a medium bowl, beat the egg whites until medium peaks form.

In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.

Fold the egg whites into the coconut mixture.

Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about two tablespoons in each.

Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.