Ingredients
2 large egg whites
3 tablespoons sugar
Pinch of kosher salt
8 ounces sweetened flaked coconut
1/2 cup jam
Preparation
Preheat oven to 350 degrees.
Whisk together egg whites, sugar, and salt until frothy. Stir in coconut until moist. Drop teaspoon-size mounds onto parchment-lined baking sheets; flatten with a fork.
Bake until golden, 13 to 15 minutes. Let cool completely.
Spread 1/2 teaspoon jam onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.
