2 large egg whites
1/2 teaspoon almond extract
1 (7 ounce) package shredded unsweetened coconut
1/3 cup white sugar
3 tablespoons gluten-free flour
1/8 teaspoon salt
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Whisk egg whites into soft peaks; stir in almond extract. Combine coconut, sugar, GF flour, and salt in a separate bowl.
Lightly fold egg white mixture into dry mixture to form a batter. Scoop batter by the tablespoon and drop onto prepared baking sheets.
Bake in preheated oven until tops begin to brown, about 15 minutes.
Allow to cool on baking sheets.