Preheat oven to 350°F (180°C)

Place coconut into a large bowl, add sweetened condensed milk and vanilla, mix to combine. Add egg whites and salt into the bowl of a stand mixer and whip until stiff peaks are formed. Gently fold egg whites into coconut mixture. Drop your cookies on to a parchment-lined baking sheet and make a well in the centre, and fill with jam. Bake for 25 minutes, rotating halfway through the baking process. Allowed to cool on sheet for 10 minutes before transferring to a wire cooling rack. Top with more jam if desired.