Preheat the oven to 180°C.
Whisk the egg whites in a mixer using the whisk attachment until frothy, then add the cream of tartar and salt. Continue whisking until soft peaks form, then add the sugar, 1 T at a time, until thick and glossy.
Fold in the coconut and ground almonds. Scoop a heaped spoonful and gently shape in your hands into balls (being careful not to squeeze out the air that was incorporated by whisking) then make a small indent in the centre with your forefinger
Place on a baking tray and bake for 8-10 minutes until puffed and golden. Remove from the oven, cool slightly and place on a wire wrack.
If some macaroons are cracked after baking, just push the sides up while still warm to create a more pronounced indentation and shape.
Spoon the preserve filling into the macaroons and lightly dust with icing sugar just before serving.