Preheat the oven to 120 C / Gas 1/2. Line baking trays with baking parchment.
In a large bowl, beat egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared baking trays.
Bake for 20 to 25 minutes in the preheated oven, until macaroons are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
Toasting desiccated coconut
Spread the coconut out on a baking tray and bake for 5 to 7 minutes in a 180 C / Gas 4 oven.