Preheat oven to 325º and line 2 baking sheets with parchment or brown paper. Line cooling racks with damp towel.
Mix the flour and salt together and set aside.
Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form. While mixer is still running ,add sugar slowly (about a tablespoon at a time) and continue beating until mixture stands up in stiff glossy peaks. Reduce the speed of the mixer to low, and blend in flour mixture and the vanilla, almond, and orange extract, 2 cups of coconut. (do not overmix the batter)
Drop the batter by heaping tablespoons onto the baking sheets, about 2 inch apart. Bake the cookies just until golden and set, about 15 minutes.
(IMPORTANT...Slide the paper liners, still with macaroons attached to them, to the lined cooling rack). Let cookies cool, then peel away the paper.
Store in an airtight container
Recipe submitted by Nick on 12/18/99