Scoop and measure or weigh the shredded coconut into a small bowl.

Measure out 2/3 cup of the condensed milk with a liquid measuring cup.

Separate the egg into the mixing bowl, setting aside the yolk for another recipe.

Whisk the egg white until it is uniform and slightly frothy, and measure in the vanilla and almond extracts along with the salt.

Whisk together the whites, extracts, and salt until frothy and uniform.

Add the sweetened condensed milk (using a flexible spatula to clean the measuring cup) and whisk together again until well combined.

Pour in the shredded coconut, and fold together well until all of the coconut flakes are covered and no dry clumps remain.

Line your baking sheets with parchment paper or silicone baking sheets.

Using a medium cookie scoop or large tablespoon, scoop out the mixture onto the cookie sheet. Press any stray bits of coconut gently to make rounded balls.

Space the cookies out with at least an inch or two between them.

Bake the toasted coconut macaroons in your preheated oven for about 20-25 minutes, rotating the cookie sheets halfway through for even baking.

Alternately, you can bake them one at a time to make sure they cook evenly.

Let the cookies cool slightly for a few minutes until they are firm enough to transfer to cooling racks, or you can let them cool more slowly on your baking pans.