Preheat oven to 325.

Line two large cookie sheets with parchment paper and set aside

In a food processor combine 1 cup of the sugar and almonds. Process until nuts are finely ground.

In a large bowl combine egg whites, vanilla and salt. Beat with an electric mixer on medium speed until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form (tips should stand up straight). Sprinkle about one-fourth of the almond mixture over beaten egg whites, fold in gently and repeat with remaining mixture.

Transfer mixture to a large decorating bag fitted with a round tip (about 1/2 inch). Pipe half of the mixture into flat 1 inch circles on prepared cookie sheet. Pipe remaining mixture into 1 inch mounds and sprinkle with coconut.

Bake in preheated oven for about 10 minutes or just until set. Cool on cookie sheets on wire racks.

Spread about 1/2 teaspoon lemon curd on the bottom side of half of the flat cookie circles, and spread the raspberry jam on the remaining circles. Top with the cookie mounds, bottom sides down.