Pre-heat the oven to 325 degrees. Line two baking sheets with parchment paper or Silpats.

In a large bowl whisk the egg whites and sugar till nice and frothy. And the almond meal, salt and coconut flakes and use a rubber spatula to fold in till well blended.

Use a cookie scoop to scoop mounds about 2" apart, dividing the batter between your 2 baking sheets. Use a damp hand to flatten each mound.

Bake for 7 - 10 minutes, till just starting to brown around the edges. Use a spatula to flip the cookies over, rotate the pan and bake for another 7 - 10 minutes, or till nice and golden brown.

Let the cookies cool on the pans for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.