Prepare 2 sheet pans by lining with parchment paper.
Place egg whites and salt in the bowl of a stand mixer (a hand mixer may also be used) and allow to come to room temperature.
In a separate large bowl, combine granulated sugar, vanilla extract, coconut and applesauce.
Begin mixing the egg whites on low speed. Slowly increase the speed to medium-high and continue mixing until egg whites appear foamy and hold a medium peak.
Fold egg whites into other ingredients until well combined.
Scoop individual macaroons onto prepared sheet pan using a cookie scoop or tablespoon.
Bake for 14 - 18 minutes (tops will be a golden brown).
Cool on sheet pans for 5 minutes then move macaroons to a cooling rack to cool completely.