Preheat and prep: Heat your oven to 325°F (160°C). Line a baking sheet with parchment or a silicone mat to prevent sticking.

Whisk the egg whites: In a medium bowl, whisk 3 large egg whites with a pinch of salt until frothy and slightly opaque. You don’t need stiff peaks—just a loose foam helps with structure.

Add sweetener and flavor: Whisk in 1/2 cup of your chosen granulated sugar-free sweetener, 1 teaspoon vanilla, and 1/4 teaspoon almond extract if using. Taste a tiny dab of the mixture and adjust sweetness if needed.

Fold in coconut: Add 2 1/2 cups unsweetened shredded coconut. Stir until fully combined. If the mixture looks dry and crumbly, stir in 1–2 tablespoons of unsweetened coconut milk or heavy cream until it holds together when squeezed.

Chill briefly (optional but helpful): Let the mixture rest for 10 minutes. This hydrates the coconut and makes scooping easier.

Portion and shape: Use a tablespoon or small cookie scoop to form compact mounds, pressing them slightly so they don’t crumble. Place on the baking sheet, spacing them about 1 inch apart.

Bake: Bake for 15–18 minutes, until the tops are lightly golden and the edges just begin to brown. Keep an eye on them in the last few minutes.

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

Add chocolate (optional): Melt sugar-free dark chocolate with a small dab of coconut oil. Dip the bottoms or drizzle over the tops. Let set at room temperature or in the fridge.

Serve: Enjoy once the chocolate is set, or go plain for a lighter touch. They’re great with coffee or tea.