Preheat oven to 325°F. In a large bowl, combine the coconut, almonds, coconut palm sugar, vanilla, lemon zest, ginger and salt. Set aside.
Whip the whites until they are slightly stiff, about 2-3 minutes with an electric mixer. Gently fold the egg whites into the coconut mixture, being careful not to overmix.
Drop 2 tablespoon mounds of the mixture onto 2 parchment-lined baking sheets, spacing them a few inches apart . Bake, turning the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.