Step 1

Preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat to medium low and cook until reduced and slightly thickened, about 5 minutes.

Step 3

Whisk in the sweetener and coconut extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Stir in the shredded coconut and set aside.

Step 4

In a large bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold in the coconut mixture until well combined.

Step 5

Drop by the spoonful into 16 even mounds on the prepared baking sheet. Press 1 almond into the top of each mound.

Step 6

Bake 20 to 25 minutes, until just barely browned around the edges and just firm to the touch. Remove and let cool completely on the pan.

Step 7

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Dip the bottom of each cookie in the melted chocolate and set on a waxed paper lined tray.

Step 8

Drizzle or pipe the remaining chocolate over each cookie. Refrigerate 30 minutes to set the chocolate.