Preheat oven to 350 degrees. Whisk the egg whites, sugar and salt together until frothy. Stir in the coconut until moist. Drop teaspoon-size mounds onto parchment lined baking sheets; flatten with a fork. Bake until golden, 13-15 minutes. Let cool completley, then make sandwiches with 1/2-1 teaspoon of Wine Jelly each. Store in an airtight container at room tempature for up to 3 days. Makes about 30 sandwich cookies. 
 

Print recipe HERE.

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Recipe adapted from here.