In the bowl of your mixer add the egg whites and cream of tartar. Beat the eggs on medium speed until the egg whites are foamy, about 1 minute. Increase the speed to high and beat the eggs until the egg whites form soft peaks, another 2 to 3 minutes. Add the sugar and beat for another minute longer.
In a large bowl stir together the coconut, condensed milk, salt, vanilla and almond extracts until everything is well incorporated.
Get 2 large cookie sheets ready by lining them with parchment paper and buttering the paper, or simply use a silpat.