In a large stainless steel bowl, whisk together the egg whites and sugar. Place the bowl over a pot of simmering water to create a double boiler. Stir the sugar/egg mixture constantly until all of the sugar has dissolved. The only way to test this is to rub the mixture between your fingers; if it is at all grainy, continue to cook. This takes about 5 minutes.
Remove the egg mixture from the stove and add the raisins, dried cranberries, dried cherries, nuts, cinnamon, both types of coconut, vanilla extract, and salt. Stir well to incorporate.
Line a baking sheet with parchment paper or a silicone baking mat. Portion out the haystacks by using an ice cream or cookie scoop. I use a #40 two-tablespoon scoop. Be sure that the batter is tightly packed in the scoop so that the haystacks keep their shape.
Bake for 20 to 25 minutes, until golden brown. If you are baking more than one sheet at a time, be sure to switch from the top to the bottom rack midway through the baking. You may also need to rotate the sheets front to back to make sure the cookies bake evenly.
Allow to cool. Dust with confectioners’ sugar before serving.