Preheat oven to 325°F and line 2 large baking sheets with parchment paper.
Place egg whites in the bowl of an electric mixer and whip until firm peaks form, about 5-6 minutes.
Place coconut flakes, sweetened condensed milk, dried fruit, and almond extract in a large bowl, and stir to combine.
Fold the eggs whites into the coconut milk until combined. The mixture should be thick and sticky, not runny.
Portion the macaroon batter using a small scoop or tablespoon measure and place, about 1 inch apart on the prepared baking sheet.
Place in the oven and bake for 25-30 minutes or until lightly golden.
Remove from the oven and set aside to cool on a wire rack.