Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.

1. In a large bowl, mix sweetened shredded coconut with sweetened condensed milk and vanilla extract until fully combined.
2. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
3. Gently fold the egg whites into the coconut mixture until fully incorporated.
4. Scoop tablespoon-sized mounds onto the prepared baking sheet and flatten slightly to form sandwich-sized rounds.
5. Bake for 20–25 minutes, or until golden brown around the edges. Allow to cool completely on a wire rack.
6. Once cooled, pair cookies by size. Soften mango ice cream slightly, then scoop and spread onto one macaroon.
7. Top with the second macaroon and press gently to form a sandwich.
8. Place sandwiches on a tray and freeze for at least 2 hours before serving.