Prep the oven and pan: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.

Whisk egg whites: In a medium bowl, whisk egg whites and a pinch of salt until frothy and slightly opaque. You don’t need stiff peaks—just a bubbly, light mixture.

Sweeten and flavor: Whisk in the granulated keto sweetener and vanilla until the sweetener starts to dissolve. If using almond or coconut extract, add a small splash now.

Stir in coconut: Add the unsweetened shredded coconut and fold until everything is evenly coated. The mixture should be sticky and hold together when pressed. If it feels dry, add 1–2 teaspoons of egg white or a teaspoon of water. If it’s too wet, sprinkle in a tablespoon more coconut.

Shape the macaroons: Use a tablespoon or small cookie scoop to portion 14–18 mounds. Press each mound firmly so it holds together, then place on the lined baking sheet about an inch apart.

Bake: Bake for 16–20 minutes, rotating the pan halfway through. They’re ready when the tips and edges are a deep golden brown and the centers are set.

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

Optional chocolate dip: Melt sugar-free dark chocolate with a tiny bit of coconut oil until smooth. Dip the bottoms of the cooled macaroons or drizzle over the tops. Set on parchment to harden.