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Preheat oven to 325°F. Line baking sheets with parchment paper; set aside. In an extra-large mixing bowl, combine egg whites, vanilla, cream of tartar and salt. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add grated piloncillo, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). In a medium bowl, stir together coconut, nuts and lime zest. Fold coconut mixture into egg white mixture, half at a time.
Drop dough by teaspoons 1 inch apart onto prepared pans. Bake for about 15 minutes or until golden brown. Transfer to wire racks; cool.