Preparation steps:

1. Preheat your oven to 165°C and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the shredded coconut, almond flour, powdered erythritol, and salt. Mix well to combine.

3. In a separate bowl, whisk the egg whites until they become frothy and slightly stiff.

4. Add the melted coconut oil and vanilla extract to the egg whites. Mix until well combined.

5. Pour the wet mixture into the dry mixture and stir until everything is evenly combined.

6. Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, leaving about 2cm of space between each macaroon.

7. Gently press down on each macaroon to flatten slightly.

8. Bake in the preheated oven for 15-18 minutes, or until the macaroons turn golden brown on the edges.

9. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Once cooled, enjoy your delicious Keto Macaroons with Almond Flour!

Note: You can also drizzle melted dark chocolate (at least 85% cocoa) over the macaroons for an extra touch of flavor, but keep in mind that it will slightly increase the carb content.