Do use shredded coconut rather than desiccated to ensure a chewy and moist texture.
Preheat oven to 170°C.
Line a large, flat baking tray with baking paper.
Beat the egg whites until they are frothy then add the cream of tartar and beat again. Slowly scatter in the sugar, still beating, until you have thick, glossy peaks.
Fold in the almonds, salt, vanilla and coconut, then spoon dollops about the size of a 20-cent piece onto the paper. Bake for 15 minutes until the biscuits are just starting to become golden.
Let the macaroons cool, then stick them together with the raspberry jam. Dust with icing sugar.