Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, beat the egg whites until slightly foamy.
Add the Swerve, then whip on high speed until stiff peaks form.
Add the coconut flour and vanilla. Mix until just combined, working gently so the egg whites don’t deflate.
Carefully fold in the shredded coconut and mix until incorporated.
Drop the mixture by heaping tablespoons onto the prepared baking sheet. You should have 15 total cookies.
Bake for 12-15 minutes, or until browned along the edges.
Remove from the oven and allow to cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
This recipe is for 15 servings. If you make 15 cookies from the batter, each serving will be 1 cookie.For chocolate macaroons, melt sugar-free chocolate chips, then either drizzle the macaroons or dip the bottoms to coat.Cookies can be stored in an airtight container at room temperature for 2-3 days, in the refrigerator for 5-6 days, or in the freezer for 3 months. Thaw in the refrigerator for 4-5 hours or at room temperature for 1-2 hours.