Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine shredded coconut, sugar, matcha powder, and salt.

In another bowl, whisk egg whites and vanilla extract until frothy.

Fold the egg whites into the coconut mixture until well combined.

Scoop tablespoon-sized amounts onto the prepared baking sheet.

Bake for 20 minutes or until the edges are golden brown.

Allow to cool before serving.