For Mango Coconut Macaroons:Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.
In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.
Drop heaping tablespoonful of batter onto prepared baking sheets. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.
For the Mango Jam:In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam; simmer for 15 minutes until thickened.
Each serving (1 cookie) contains 90 calories, 12g carbohydrate (4% Daily Value), 1g fiber (5% Daily Value), 1g protein (2% Daily Value), 5g fat (7% daily value), 4g saturated fat (21% Daily Value), 0mg cholesterol (0% Daily Value), 59mg sodium (2% Daily Value), and 80mg potassium (2% Daily Value), 7mg vitamin C (11% Daily Value), 213 IU vitamin A (4% Daily Value), 5mg calcium (1% Daily Value), 0.34 mg iron (2% Daily Value)