Preheat the oven to 325 degrees F. Place 14 paper liners in classic muffin pans.
In a bowl, whisk 1 egg white until very frothy. Mix in 2 cups shredded coconut and a pinch of salt. Scoop the mixture evenly into the 14 paper liners, then use your fingers to press the coconut out flat. Bake the coconut crusts in the oven for 10 minutes.
Meanwhile, place the cream cheese, sugar, 2 eggs, vanilla, and coconut extract in a stand mixer (or food processor.) Beat until smooth. Scrape the bowl and beat again.
Evenly distribute the cheesecake filling into the muffin liners. Bake again for 15-20 minutes.
While the cheesecakes are baking, place the remaining coconut in a small nonstick skillet. Place over medium heat and toast the coconut for 3-5 minutes, stirring regularly.
Once the cheesecakes are out of the oven, sprinkle the tops with toasted coconut while they are still warm. Cool completely on the countertop before moving from the pans. Serve cold or at room temperature.
NOTE: Store these little muffins in the refrigerator until ready to serve.