1. Preheat the oven to 350°. Line a baking sheet with parchment paper and set aside. In a large bowl, toss together the coconut and matcha powder. Add the sweetened condensed milk and vanilla extract and stir to combine.
2. In a separate bowl, beat together the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture and spoon 2-inch mounds onto the baking sheets, about 1 inch apart. Bake until the tops begin to brown, about 20 minutes.

http://www.foodandwine.com/recipes/matcha-coconut-macaroons