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

In a mixing bowl, combine the shredded coconut, sweetened condensed milk, coconut milk, vanilla extract, and salt. Mix until well combined.

In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form.

Gently fold the coconut mixture into the whipped egg whites until just combined. Be careful not to deflate the egg whites.

Using a spoon or a cookie scoop, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.

Let the macarons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

While the macarons are cooling, prepare the Thai iced tea by mixing the brewed tea with additional sweetened condensed milk to taste. Serve chilled over ice.