Preheat oven to 350F and spread a thin layer of shredded, unsweetened coconut onto a baking sheet lined with parchment paper. Once preheated, place the coconut in the oven to toast up a bit (about 4–5 minutes). This step is optional, but it helps to bring out even more of the coconut flavor.

Meanwhile, beat the egg whites until foamy and doubled in size.

Slowly add the erythritol and a pinch of salt while continuing to mix.

Add the almond extract for a twist on traditional coconut macaroons.

Once the coconut flakes have toasted and cooled, add them to the mixture and fold everything together.

Using a small ice cream scoop, tightly pack the batter into little balls and gently place them on a baking sheet lined with parchment paper. Bake for about 15 minutes or until golden.

Meanwhile, make the chocolate drizzle by melting the coconut oil and sugar-free chocolate on the stovetop, stirring continuously to prevent the chocolate from burning.

Remove the macaroons from the oven and drizzle over the chocolate. If dunking the macaroons in the chocolate, make sure to let them cool completely before handling. Enjoy!