Preheat oven to 325 degrees F.  Line 2 to 3 baking sheets with parchment, Silpat liners, or grease.  Set aside.

Combine shredded coconut with cornstarch and salt. Add condensed milk, vanilla and almond extract.  Stir until well blended.  Tightly pack tablespoon amounts of the coconut mixture into balls using a #50 ice cream or with your hands, slightly wetted with water.  Place coconut balls about 2-inches apart on prepared baking sheets.  Cook for 12 to 15 minutes or until the bottoms are golden brown.

Remove baking sheets to a wire rack to cool slightly.  Use a fork to scrap any cooked out edges back into each cookie’s center.  Allow to cool completely.  Store for up to a week in a tightly sealed container.  To avoid cookies sticking together, place a layer of wax or parchment paper in between each layer of cookies.