Preheat over to 350 degrees. Line 2 large baking sheets with parchment paper.
Whisk together egg whites, sugar and salt in a large bowl until frothy. Stir in coconut and almonds.
Drop coconut mixture in 1 tablespoon mounds 2 inches apart on baking sheet. Flatten each to 1/2-inch thickness.
Bake both baking sheets at the same time in the preheated over until golden brown about 12 minuets, rotating baking sheets (top rack to bottom rack and front to back) halfway through baking. Let cool completely on the baking sheets, about 45 min.
Turn cookies over (flat side up) and spread about 1 teaspoon on each cookies and sandwich with a seconded cookie. Chill until set. About 15 min. Store covered, at room temp for 3 days.