Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

In a medium bowl, combine unsweetened shredded coconut, powdered erythritol, and salt. Mix thoroughly to evenly distribute the sweetener.

In a large bowl, whisk the egg whites until they become frothy. This helps incorporate air into the mixture for light, chewy macaroons.

Gently fold vanilla extract and almond extract (if using) into the egg whites. Mix well to incorporate.

Gradually add the dry coconut mixture into the egg whites. Fold with a spatula until the mixture is evenly combined. The batter should be sticky but hold its shape when scooped.

Using a spoon or small cookie scoop, portion the mixture into small mounds (about 1 tablespoon each) on the prepared baking sheet. Leave 1 inch between each macaroon.

Bake for 15–20 minutes, or until the edges are lightly golden brown. The tops should be set but not overly dry.

Allow the macaroons to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

If desired, melt sugar-free dark chocolate in a microwave-safe bowl in 15-second intervals, stirring between each interval. Drizzle over cooled macaroons using a spoon or piping bag. Allow chocolate to set before serving.