1Preheat oven to 325 degrees Fahrenheit. Line two cookie sheets with parchment paper.
2In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
3Refrigerate one half hour.
4Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
5Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.