Move the oven rack to the middle position and preheat oven to 325 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper, and set aside.
In a large bowl mix together the coconut, sweetened condensed milk, vanilla extract, and coconut extract.
In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and salt until medium-stiff peaks form. Add the egg whites to the coconut mixture and fold in until no white streaks remain.
Cover the mixture and chill for 45 minutes in the refrigerator.
Use a 2-Tablespoon scoop to scoop the dough onto the prepared cookie sheets.
Bake, roasting pans halfway through baking, about 20-25 minutes or until they are golden.
Cool the cookies on the baking sheets for 3 minutes, and then move to a wire rack to cool completely about 30 minutes.