Slow the speed down if using the electric whisk, then sprinkle in the sugar, almond essence and cinnamon, a little at a time. Whisk the ingredients together carefully so you don't knock out all the air you have incorporated.
Put the whisk to one side and grab a large metal spoon. Use this to gently fold in the coconut to your mixture.
Place spoonfuls of the mixture onto your prepared baking pan. I try to make them a similar size to a golf ball. Ensure there are gaps in between each coconut macaroon.
Bake for approximately 20 minutes in the preheated oven, until the macaroons puff up and start to color. They should be dry to the touch and not soggy. Gently peel them off of the parchment paper and cool on wire racks.
Store in an airtight box or container. There is no need to store the macaroons in the refrigerator.