Prep the oven and pan: Preheat to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat. This helps prevent sticking and encourages even browning.

Split the vanilla bean: Use a sharp knife to split the bean lengthwise. Scrape out the seeds with the back of the knife. Save the pod for another use (like infusing cream or sweetener).

Mix the dry ingredients: In a large bowl, combine the shredded coconut, powdered sweetener, and salt. Stir to evenly distribute the sweetener so there are no pockets.

Whisk the wet ingredients: In a separate bowl, whisk the egg whites, coconut cream, vanilla bean seeds, and almond extract (if using). Whisk until the mixture looks frothy and uniform, about 30 seconds. No need for stiff peaks.

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

Scoop and shape: Use a heaping tablespoon or a small cookie scoop to form 16–20 compact mounds. Press the mixture firmly into the scoop or your hands to help it hold shape. Set them on the lined sheet, spaced about an inch apart.

Bake: Bake for 14–18 minutes until the tops are lightly golden and the edges are toasty. Rotate the tray halfway through for even color. Avoid overbaking; they should still feel a bit soft in the center.

Cool: Let the macaroons cool on the baking sheet for 10 minutes, then move to a rack to finish cooling. They firm up as they cool.

Optional chocolate dip: Melt the sugar-free dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each. Dip the bottoms of the cooled macaroons and set them back on parchment to set. Sprinkle with toasted coconut or flaky salt while the chocolate is still wet, if you like.

Serve: Enjoy at room temperature. They pair beautifully with coffee, black tea, or herbal blends like peppermint.