Preheat the oven to 325F/ 165C and line two small or a large cookie sheet with parchment paper.

Add all the coconut, the poppy seeds, lime zest and salt to a large bowl. Stir with a spatula to completely combine the dry ingredients.

Then make a well in the center, and add the sweetened condensed milk, egg whites, lime juice and vanilla. Stir the wet ingredients together well until pretty emulsified. (Or you can also combine the wet ingredients together in a small bowl beforehand.) Then stir the coconut mixture with the liquid mixture until totally combined and all the coconut is moistened.

Drop by rounded spoonfuls onto the parchment lined sheet pan or use a cookie scoop (Ice cream scoop) like I prefer. Give them a couple inches in between. The will spread ever-so-slightly. Then give them a little zhuzh with your fingers, so some coconut strands are sticking out here and there as opposed to smooth on top. (This is optional but so much prettier in my opinion, and helps the little edges sticking out to get some extra color.) Bake for 18-20 minutes until golden brown on top.

Let them cool on the pan for about 10 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to a week at room temperature or freeze for up to 3 months layerd between parchment or foil in an airtight container. Thaw while still in the container in the fridge or at room temp.