Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper.

Whisk egg whites with salt by hand for about 30 seconds or until frothy. Add the agave and whisk to combine. Add the coconut, pistachios and cranberries and mix to combine.

Using wet fingers or a small ice cream scoop, mound 1 – 1½ tablespoons of the mixture onto the prepared baking sheets spacing about 1 inch apart.

Let cool on the baking pans for 5 minutes then transfer to a wire rack to finish cooling.

Cookies can be stored in an airtight container for up to 3 days at room temperature.