Preheat and prep: Set your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

Whisk dry ingredients: In a bowl, combine 2 cups unsweetened shredded coconut, 1/4 cup almond flour, 1/2 to 2/3 cup granulated keto sweetener, and a pinch of salt. Stir to distribute evenly.

Mix the wet: In a separate bowl, lightly whisk 3 large egg whites until frothy (no need for stiff peaks). Add 1 teaspoon vanilla extract and 1/4 teaspoon coconut extract if using.

Combine: Pour the egg white mixture over the coconut mixture. Stir until everything is evenly moistened and sticky. The mixture should hold together when squeezed.

Scoop: Using a tablespoon or small cookie scoop, pack the mixture firmly and drop mounds onto the lined baking sheet. You can lightly shape them into domes with damp fingers.

Bake: Bake for 15–20 minutes, or until the edges and tips are golden and the centers are set. Keep an eye on them near the end—coconut browns fast.

Cool: Let the macaroons cool on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.

Optional chocolate finish: Melt 3–4 ounces of sugar-free dark chocolate with 1 teaspoon coconut oil. Dip the bottoms of the macaroons or drizzle over the tops. Set on parchment until the chocolate hardens.