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

Mix the flavor base. In a large bowl, whisk together the sweetener, lemon zest, lemon juice, vanilla, almond extract (if using), and salt. If using coconut cream or heavy cream, whisk it in now.

Lightly whip the egg whites. In a separate bowl, beat the egg whites with a hand whisk or mixer just until frothy and slightly thickened—not stiff peaks. This gives the macaroons lift without making them dry.

Combine and rest. Add the frothy whites and shredded coconut to the flavor base. Stir until every flake is evenly moistened. Let the mixture sit for 5–7 minutes so the coconut can absorb moisture. The mixture should scoop and hold together when pressed.

Shape the macaroons. Use a medium cookie scoop (about 1 1/2 tablespoons) or packed tablespoon to form mounds. Press the mixture firmly in the scoop or with your hands so it holds its shape, then place on the lined sheet, spacing 1–2 inches apart.

Bake until golden. Bake 14–18 minutes, rotating the pan once, until the edges are golden brown and the tops have light color. Thicker mounds may need the full time; smaller mounds bake faster.

Cool completely. Let the macaroons cool on the baking sheet for 10 minutes, then transfer to a rack to cool fully. They firm up as they cool, so resist moving them too soon.

Optional chocolate finish. Once cool, dip the bottoms in melted sugar-free dark chocolate or drizzle over the tops. Set on parchment until the chocolate hardens.