In a small bowl, combine the coconut, almonds, sugar, flour and salt. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9-in. circle on foil.
Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
Place crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately. Yield: 8 servings.