Mix together the coconut, sugar, egg whites, salt and vanilla with a paddle.
Add condensed milk and mix until well combined.
Coat a parchment-lined sheet pan with non-stick cooking spray. Using a #8 scoop, scoop batter onto the sheet pan.
Make an indent in the center of each cookie, and place a tablespoon of jam in the indent.
Bake at 325°F on low fan for 20 minutes. Once cooled, scoop another tablespoon of jam on top.