1-Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper or silicone mats to avoid any sticking.

2-Pulse or finely chop the sweetened shredded coconut to help the macaroons hold their shape, then measure out 4 and 3/4 cups.

3-In a large bowl, use a mixer to beat the egg whites, sugar, vanilla extract, and almond extract on medium-high speed until the mixture is foamy and the sugar is mostly dissolved, which takes about 1 minute be careful not to over-beat.

4-Fold in the chopped coconut evenly to create a uniform mixture that holds together well.

5-Drop portions of about 1.5 tablespoons (or 1 tablespoon for smaller cookies) onto the prepared baking sheets, making sure to space them at least 2 inches apart.

6-Bake for about 20 minutes or until the edges and tops are lightly browned, and remember to rotate the sheets halfway through for even cooking.

7-Cool the macaroons on the baking sheets for 10 minutes before transferring them to wire racks.