Preheat oven to 325°F. Briefly chop coconut in food processor until pieces are uniform.

Beat egg whites lightly, then add salt, sugar, flour, and almond extract. Stir in coconut until thoroughly coated in mixture.

Drop coconut in rounded tablespoons onto cookie sheet.Bake for 13 to 17 minutes or until lightly browned.

Remove from oven and allow to cool. Cut away any runny "feet" at bottoms of macaroons.