Sift together flour and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut.
Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour. [You could probably skip the chilling, if you’re short on time. A few comments said they didn’t chill it and it made no difference. I chilled mine, but the dough was essentially the same consistency after an hour as it was before.]
Preheat oven to 300°F.
Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. [Mine baked for 21 minutes.] Transfer cookies to a rack to cool.