1. Preheat oven to 350°F. Reserve 1-1/3 cups coconut in medium bowl.
2. Combine cake mix, egg, oil, water and almond extract in large bowl. Beat at low speed with electric mixer. Stir in remaining 1-1/3 cups coconut. Drop rounded teaspoonful of dough into reserved coconut. Roll to cover lightly. Place on ungreased baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake at 350°F for 10 to 12 minutes or until light golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
To save time when forming dough into balls, use a 1-inch spring-operated cookie scoop. Spring-operated cookie scoops are available at kitchen specialty shops.