Preheat the oven to 196°C (385°F) and line parchment paper on a baking sheet.
Add the cheese and cream cheese to a large microwavable bowl, stir and microwave it for a minute, stir and microwave it again for another 30 - 60 seconds stir again until well incorporated.
Stir in the beaten egg whites, coconut, psyllium husk and pinch of salt. Knead with your hands until you achieve a dough consistency, add sparkling water and continue kneading, if the dough becomes hard, microwave it for 10 - 15 seconds.
Place the dough between to sheets of parchment paper and spread with a rolling pin to 1/3 inches thickness. Brush half of the melted butter onto the dough.
With a pizza cutter start by dividing the dough dough into 4 equal square, then into triangles, around 4 inches wide at the bottom.
Roll the triangles up starting at the wide part, slightly make a curve to shape these a little crescent.
Place them on the baking sheet at least 2 inches apart, brush the remaining of the butter on top and bake them for 12 minutes or until golden brown.