If your eggs/egg whites are not already at room temperature, take them out of the fridge and let them sit for an hour or so until they warm up. This is important, as room temp whites are much easier to beat into stiff peaks.
Line two cookie sheets with parchment or kraft paper. Turn your oven on to 350F/175C so that it can pre-heat.
With a hand-held or stand electric mixer and a perfectly grease-free glass or metal bowl, beat the room temperature egg whites on medium speed until foamy—that is, until they are no longer liquid but have formed a mass of small bubbles.
Increase the mixer speed and add the sugar only a little at a time: pour in ¼ cup sugar, beat well, then another ¼ cup and beat; continue until you reach stiff peak stage (mixture will be glossy and dense, and the little peaks made when you raise the beaters out of the bowl will stand up). Include the salt with the last amount of sugar.
Place rounded teaspoonfuls of the mix onto the lined cookie sheets, leaving 2 or 3 inches of space between them.
Bake your cookies for 20 to 25 minutes, until lightly golden. Remove them from the oven, but allow them to cool completely before removing from cookie sheets. Store tightly covered.
Coconut Merengue Cookies https://comboplate.net/coconut-merengue-cookies/