Preheat the oven to 325°F. Line a large light-colored cookie sheet with parchment paper (light-colored pans will help prevent your cookies from getting too dark on the bottom).
In a large bowl, beat the egg whites with a whisk until they become frothy/foamy and white (this should take a minute or less).
Add the sugar, flour, salt, and almond extract; stir until well-combined.
Add the coconut; stir until well-combined.
Drop by tablespoonfuls (use a measuring spoon) onto the parchment-lined cookie sheet about 2 inches apart. You should get 16 cookies.
Bake on the middle rack of the oven for 15 to 20 minutes or until set and lightly golden brown. They should be more golden brown on the bottom and edges, while the tops should remain light but speckled with golden brown spots (this coloring will be a little harder to see on the chocolate version). Note: Keep a close eye on them during those last few minutes of baking, as they can go from looking not done to overdone and too dark very quickly.
Immediately remove the cookies from the pan to a cooling rack; allow to cool completely. They will crisp up a bit on the outside as they cool (the insides will stay soft).