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Preheat oven 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, add egg whites, sugar, salt, almond extract, and vanilla extract.
With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes.
Add coconut to egg white mixture, and stir until combined.
With a small cookie scoop or two spoons, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.
Bake for about 20-25 minutes, or until the macaroons are golden brown.