For the Coquito Coconut Macaroons:

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. Add egg whites to a bowl and whisk using an electric handheld or standmixer until stiff peaks form. Gently fold in the vanilla, salt, cinnamon, nutmeg, sweetened condensed milk, and shredded coconut until combined. 
3. Using a 2 tbsp cookie scoop or spoon, scoop the filling, pressing slightly against the side of the bowl to lightly compact the mixture, then add to the baking sheet. You can space these pretty closely together as they don’t spread much, but use two baking sheets if needed. These will be quite sticky – you can use your fingers to gently form them, but you don’t want to flatten them too much as the exposed coconut flakes add texture.
4. Bake at 300°F until golden around the edges, about 20-25 min. Let cool for 5 minutes before serving. To store, keep in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.