4 whole Large Egg Whites
1 bag (14 Oz. Size) Sweetened Coconut, Shredded
1/2 cups Sugar
1/2 teaspoons Almond Extract
1 pinch Sea Salt
1 package (7 Oz. Size) Almond Paste, Shredded
Preheat over to 325 degrees F and line a large baking sheet with parchment paper. In a large mixing bowl, whisk the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined. Scoop macaroons using a medium cookie scoop onto a prepared baking sheet. Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.