Line a baking tray with aluminum foil and evenly spread the coconut flakes on the tray.
Place the tray of coconut flakes in the oven for 5 minutes, then remove the tray and stir the coconut. Repeat this 2-3 more times until the coconut is toasted to a light golden brown. Be careful, the coconut will brown quickly once it begins to toast.
Remove the tray from the oven and allow it to cool on a cooling rack.
Spice coated caramel
Mix the cinnamon, nutmeg, allspice, and ginger spices together in a small bowl.
Cut each caramel square into 12 pieces.
Add the caramel pieces to the bowl of spices, ensuring each gets coated in spices. This will prevent the caramel pieces from sticking together.
In a medium bowl, add the toasted coconut and the contents of caramel spice bowl and stir till mixed evenly.
Preheat the oven to 325°F.
In a large mixing bowl, whip the egg whites and sugar together approximately 8-10 minutes until stiff peaks are formed.
Add the vanilla extract, flour, and salt to the mixing bowl and continue to whip a few more seconds till mixed thoroughly.
Gently fold in the toasted coconut caramel spice mixture using a rubber spatula.
Using a 1 ½ Tablespoon cookie scoop, ball dough and place 2 inches apart on a cookie tray lined with a silicone baking mat or parchment paper.
Bake for 14-18 minutes, until tips or edges start to become golden brown. Remove the cookies from the tray and place onto a cooling rack. The cookies will still be soft, but will fully solidify on the cooling rack.
Adventure Bakers: Dirty Snowball Cookies https://adventurebakers.com/dirty-snowball-cookies/