Preheat the oven 300°F. Line 2 large baking sheets with parchment paper and set aside.
In a large bowl combine the sweetened condensed milk, vanilla extract, and sweetened cream of coconut. Mix with a silicone spatula until smooth and combined. Add the Baker’s shredded coconut, spices, and rum. Stir with spatula until combined. Set aside while you beat the egg whites.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and salt on medium/high speed until stiff peaks form, about 2-3 minutes. Be careful not to overbeat the egg whites. Fold the egg whites into the coconut/spice/rum mixture until no white streaks remain.
Using a small cookie scoop, scoop mounds onto prepared baking sheet, leaving about 1 1/2 inches of space between each mound.
Place baking sheets in the oven. Bake, rotating halfway through for 25-30 minutes or until macaroons are light golden brown on top and the underside is tan.
Remove macaroons from the oven and allow them to cool for about 5 minutes or so, then transfer them to a cooling rack to cool completely.