Preheat and prep: Heat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and promotes even browning.

Mix dry ingredients: In a bowl, combine 2 cups unsweetened shredded coconut, 1/4 cup almond flour, 1/3–1/2 cup granulated keto sweetener (adjust to taste), and a pinch of salt. Stir to distribute the sweetener and break up any clumps.

Whisk the wet: In a separate bowl, whisk 2 egg whites until frothy and slightly opaque, 20–30 seconds by hand. Add 2 tablespoons coconut cream (or heavy cream), 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract if using. Whisk to combine.

Combine: Pour the wet mixture over the dry and stir until the coconut is evenly moistened. The mixture should hold together when squeezed. If it’s too dry, add 1–2 teaspoons more cream.

Shape the macaroons: Using a tablespoon or small cookie scoop, pack the mixture firmly, then release onto the prepared sheet. Lightly press any stray coconut back into each mound to prevent loose bits from burning.

Bake: Bake for 16–20 minutes, rotating the pan halfway through. The edges should be golden and the tops lightly toasted. Keep an eye on them at the end; coconut browns fast.

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

Optional chocolate dip: Melt 3 ounces unsweetened or sugar-free dark chocolate with 1 teaspoon coconut oil in the microwave in 20–30 second bursts, stirring between each. Dip the bottoms of the cooled macaroons or drizzle over the tops. Let set at room temperature or chill briefly.

Serve: Enjoy as-is or with coffee or tea. They’re rich, so one or two usually hit the spot.