Preheat oven to 325°F. Line a sheet pan with parchment paper.

In a large bowl combine the coconut, sweetened condensed milk and vanilla extract.

With an electric mixer beat egg whites and salt together on high speed to medium peaks, about 2-3 minutes.

Gently fold whipped egg whites into the coconut mixture until incorporated.

Drop by the spoonful (about 2 tablespoons) onto the prepared sheet pan and use the back of a spoon to make a well into the center.

Bake until cookies are golden brown, 20-25 minutes. Let cool completely.

While cookies are baking, make the pineapple jam topping. Combine crushed pineapple and granulated sugar in a saucepan over medium heat. Bring to a boil and cook, stirring frequently, until mixture is thickened, 15-20 minutes. Let cool to room temperature.

Spoon jam into the wells of the cookies. Drizzle with melted white chocolate. Let sit about 5 minutes until white chocolate is set.