Combine the coconut, egg whites, granulated sugar, coconut extract, ground ginger, cinnamon and nutmeg in a large bowl. Stir it all together thoroughly into a uniform mixture. Put the bowl in the refrigerator to let the mixture chill for at least an hour. When the hour is up, pre-heat the oven to 325 and line two sheet trays with silicone mats or parchment paper. Use a 1.5 inch cookie scoop to scoop perfect little mounds of the dough onto the prepared trays, spacing them out about an inch apart. A dozen should fit on each tray. Bake them for 15-20 minutes, until the coconut starts to brown around the edges. The cookies should be springy to the touch but not mushy. Let them cool completely, then enjoy! They will also keep for days in an airtight container.