Position 2 oven racks to upper and lower position. Preheat oven to 350°. Line 2 rimmed baking pans with parchment paper.
In large bowl, whisk together egg whites, sugar and extracts. Add coconut and flour and toss to combine.
With wet hands, shape coconut mixture into 1-1/2-inch balls (about 1-1/2 tablespoons per ball) and place 1-1/2-inches apart on prepared baking pans. Bake macaroons 16 to 18 minutes or until golden brown, rotating pans between upper and lower racks halfway through baking. Slide parchment paper with macaroons onto wire rack to cool completely. Repeat with additional parchment paper and remaining coconut mixture.
Store macaroons in airtight container at room temperature with parchment or waxed paper between layers up to 5 days.