Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
Refrigerate one half hour.
Drop 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.).
Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.