Prep the oven and pan: Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and helps even browning.

Whisk the egg whites: In a medium bowl, whisk the egg whites with the sweetener and salt until frothy and slightly thickened, about 30–60 seconds by hand. You’re not making meringue—just combining and aerating a bit.

Add flavor and cream: Stir in the vanilla, almond extract (if using), and coconut cream or heavy cream until smooth.

Fold in the coconut: Add the shredded coconut and mix until every flake is coated. The mixture should be moist and hold together when squeezed. If it’s too dry, add 1–2 teaspoons more cream; if too wet, add a tablespoon more coconut.

Scoop and shape: Use a small cookie scoop or tablespoon to portion the mixture into tight mounds. Gently compress each scoop in your hand so it holds together, then place on the prepared sheet about 1 inch apart.

Bake: Bake for 14–18 minutes, rotating the pan halfway, until the tops are lightly golden and the edges are toasty. Keep an eye on them in the last few minutes to avoid over-browning.

Cool completely: Let the macaroons cool on the pan for 10 minutes, then transfer to a rack to cool fully. They firm up as they cool.

Optional chocolate finish: Melt sugar-free chocolate in short bursts in the microwave or over a double boiler. Dip the bottoms or drizzle over the tops. Let set before serving.