Beat egg whites and salt with an electric mixer until stiff. Gradually sprinkle in the sugar and beat stiff again. Fold in the almonds and coconut flakes.
Preheat the oven to 120°C (approximately 250°F) convection. Line a baking sheet with parchment paper.
Pour dough into a piping bag with a smooth nozzle and squeeze out small heaps of dough (about 5 cm, approximately 2 inches, in diameter) onto the baking sheet. Bake in the oven for 20-25 minutes. Remove from the oven, carefully roll in the sugar and let cool.