Mix together the coconut, almond meal, egg whites, salt, vanilla and almond extracts. Add more coconut if the mixture seems to wet (you want the mixture to easily come together into a ball but not be too wet).
Use a tablespoon or small scoop to top each of the peaches with the macaroon filling.
Bake for 20 minutes, until the coconut is golden brown and the peaches are soft.
Serve with toasted almond ice cream or classic vanilla!
You can also use more coconut instead of almond meal.