In a heatproof bowl, mix together in a bowl the coconut, egg whites and powdered sugar/ ganulated sugar.

If you have a double-boiler, it is time to use it, if not, choose a stainless steel saucepan to form the base of the double boiler and fill it about 3 inches with water, now place the heatproof bowl holding the coconut mixture over the saucepan; cook over medium heat, making sure not to boil the water in the saucepan; cook for 15 minutes, stirring every now and then, making sure the water in the saucepan should not boil. At this point, the dough turns to a loose sticky one. Remove from heat, cover with plastic wrap and refrigerate overnight, or at least for 6 hours.

Preheat oven to 170°C/ 340 °F.

Use a spoon to scoop out 10 equal mounds of the coconut dough. Slightly dampen your hands to shape the mounds into balls, then again gently use your hands to flatten each ball to 2.5 cm/ 1 inch thick discs.

Transfer the cookies to an oven sheet lined with parchment paper spacing them 2 inches/ 5 cm apart.

Place a maraschino cherry on top of 5 cookies.

Bake for about 15-17 minutes to a golden color, yet soft when touched.

Cool on oven sheet, then transfer them to a wire rack.

Spread the jam on the bottom of half of the cookies (the ones without maraschino cherries); top with the remaining cookies! Rest assured, you’ve got a beautiful and delicious treat!