Preheat your oven to 350° F. Line a baking sheet with parchment paper.

In a medium sized bowl, whisk the egg whites, salt and coconut sugar together until frothy. Using a fork, stir in the coconut flakes until moistened.

Drop mounded tablespoons of the mixture onto the parchment paper. Place into the oven and bake, rotating halfway through the baking time, until the outside of the cookies start to look crispy, about 15-20 minutes. Even though they are brown, you should still be able to tell when they begin to turn a more crispy brown color. Remove from the oven, and place the baking sheet onto a cooling rack and let cool completely. These can be stored in an air tight container at room temperature for 3 days or in the fridge for up to five days. These also freeze well. Just let them defrost in the fridge overnight.