1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
Put oven rack in middle position and preheat oven to 300°F.
Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into little mounds -- anywhere from 4 to 10 cookies -- then drop about 2 inches apart onto greased and floured baking sheet.
Bake at 300°F in middle of oven until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
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