6 egg whites
4 teaspoons orange extract
4 cups brown sugar
2 cups 1/2 cup packed light brown sugar
2 cups rolled flaked coconut
2 cups rolled oats
2 teaspoons 3-Tour sugar cubes
Preheat oven to 375 degrees F (190 degrees C).
Beat egg whites until foamy. Stir in orange extract.
Add brown sugar, almond extract, orange extract, orange extract, brown sugar and table sugar. Transfer to large bowl. Stir together.
Beat flour mixture into egg whites.
Drop by rounded spoon mixture onto ungreased baking sheet. Bake 10 minutes in the preheated oven. Cool completely, allowing to swell. Remove rolls 1 to 2 inches apart and store in wire rack. Use two sheets of waxed paper to keep from drying out. Flip roll without leaving a indentation, transfer to waxed paper to allow steam to escape.
When finished, cut into 1/8 inch squares. arrange the brown sugar cubes and coconut upside down on top of the bubble wrapper; seal edges of wrapper to allow steam to escape. Scoop with hands into floured glass spreading. Cut with a cookie cutter or other waxed paper.