Preheat oven to 350F
Line a baking sheet with parchment paper or use as Silpat.
Add the egg whites and the almond extract to a mixing bowl and beat until they are foamy. Add the sugar, gradually until the mixture becomes stiff.
Fold in the corn flakes, coconut and pecans, don't over-mix.
Drop the mixture by round teaspoons onto the prepared baking sheet.
Bake the cookies for 8 -10 minutes. Remove the cookies from the oven and allow them to stand on the sheet for about 1 minute before you remove them to a cooling rack.
Make sure the cookies have cooled to room temperature. Place them in a single layer in a zip closure freezer bag. Lay them flat in the freezer until they are frozen.