Preheat oven to 325 F degrees.

Get 2 large cookie sheets ready by lining them with parchment paper and buttering the paper, or simply use a silpat.

In a large bowl stir together the coconut, condensed milk, salt, vanilla and almond extracts until everything is well incorporated.

In the bowl of your mixer add the egg whites and cream of tartar. Beat the eggs on medium speed until the egg whites are foamy, about 1 minute. Increase the speed to high and beat the eggs until the egg whites form soft peaks, another 2 to 3 minutes. Add the sugar and beat for another minute longer.

Using a rubber spatula gently fold the egg whites into the coconut mixture.

Place tablespoonfuls of the dough about 2 inches apart on the prepared cookie sheets. Bake one sheet at a time, for about 15 to 17 minutes, until some tips of the coconut shreds are lightly browned.

Let the cookies cool on the cookie sheet for 5 minutes, then transfer to wire rack to cool completely.

You may store the cookies in an air tight container at room temperature for up to 3 days.