Makes 3 ½ dozen

3 cups flaked sweetened coconuts

4 large cage-free organic egg whites

¾ cup Wholesome Sweeteners' Organic Sucanat

1 teaspoon vanilla extract

¼ teaspoon salt

1/8 teaspoon almond extract

Preheat the oven to 325 degrees F.  Line 2 large cookie sheets with cooking parchment.  In a large bowl, combine the coconut, egg whites, Sucanat, vanilla, salt and almond extract.  Scoop the dough into rounded teaspoons and drop onto the cookie sheets, keep 1 inch between the cookies.  Bake 25 minutes, or until set and lightly golden, rotating sheets between the upper and lower racks halfway through baking.  Cool 1 or 2 minutes on the cookie sheets.  With a spatula, transfer the cookies to a wire cooling rack to cool completely.