Preheat oven to 325 °F.
Pulse the coconut in a food processor until it is shredded into small bits like confetti.
Add in the coconut milk, sugar, almond extract and cornstarch and pulse until it’s well combined.
(Note: if you do not have a food processor, chop the coconut into fine bits with a knife and mix with the other ingredients in a large bowl).
In a separate bowl, whisk the egg whites with an electric mixer until white and foamy but not to the point of stiff peaks (check out my Facebook page for a thrilling video detailing the process).
Add to the coconut mixture and stir gently to combine.
Drop the macaroons by heaping Tablespoonfuls onto a cookie sheet lined with parchment paper (they do stick REALLY badly!). They will not spread so you can place them fairly close together, but try to shape them the way you would like them to look when they are baked.
Bake for 30-35 minutes until the tops are beginning to brown. Makes about 2 dozen cookies.