Separate the egg whites from the egg yolks when you take them out of the refrigerator. Let the egg whites warm to room temperature for 20 to 30 minutes before you start making the recipe.
Preheat the oven to 325 degrees F. Line the baking pans with parchment paper
Combine the egg whites with the sugar in a large glass or stainless steel bowl. Beat with an electric mixer for 2 minutes. The egg whites should be frothy and starting to thicken.
Add the lime zest and juice and beat another minute. The egg white mixture should form soft peaks.
Add the coconut and salt and fold in until the ingredients are combined.
Drop by heaping teaspoons or tablespoons (the amount of the cookie should be about 3 tablespoons) on to the prepared baking sheet.
Place in the preheated oven and bake for 20 minutes or until the cookies begin to lightly brown.
Remove from the oven and set on a cooling rack. Leave the cookies cool on the baking sheet for about 10 minutes then remove and continue to cool on the cooling rack.
Store in an airtight container.