Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper or silicone mats.

Separate the egg white from the yolk, ensuring no yolk remains in the white.

In a medium bowl whisk the egg white, sweetened condensed milk, vanilla extract, and almond extract (if using) until smooth and slightly frothy, about 30 seconds.

Whisk in the salt until evenly distributed.

Fold the shredded coconut into the wet mixture until every strand is coated and no dry spots remain.

Using a cookie scoop or rounded tablespoon, drop mounds of dough 1 inch apart onto the prepared baking sheets.

Bake for 12 minutes at 325°F (163°C) or until the edges and tops are golden brown.

Remove from the oven and let the cookies rest on the hot baking sheet for 5 minutes to set.

Transfer cookies to a wire rack to cool completely before serving or storing.