|Almond extract||1⁄4 Teaspoon|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Canned flaked coconut||7 Ounce|
Preheat oven to 325° F.
Beat egg whites with salt, vanilla, and almond extract until soft peaks form.
Add sugar gradually, about 2 tablespoons at a time, and continue beating until stiff peaks form.
Fold in coconut.
Drop by rounded teaspoonfuls onto greased baking sheets, spacing cookies about 2" apart.
Bake 18-20 minutes until very delicately browned and firm to the touch.
Cool briefly on sheets (just until macaroons can be lifted without losing their shape), then transfer to wire racks to cool.