Prepare the Macaroon Mixture

• Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract.
• Stir in the chopped pistachios, reserving a tablespoon for garnish.
• In a separate clean bowl, beat the egg whites with the salt until stiff peaks form.
• Gently fold the whipped egg whites into the coconut mixture until evenly combined.

Shape and Bake

• Scoop about 1 1/2 tablespoons of the mixture for each macaroon.
• Place the mounds on the prepared baking sheet, leaving space between them.
• Gently shape each mound with your fingers or a spoon.
• Bake for 18–22 minutes, until the edges and tops are lightly golden.
• Allow the macaroons to cool on the baking sheet for 10 minutes before transferring them to a wire rack.