Preheat the oven to 175°C.

In a large bowl, mix shredded coconut and erythritol together.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Gently fold the beaten egg whites and vanilla extract into the coconut mixture, ensuring the mixture remains airy.

Using a spoon or a cookie scoop, form the mixture into small mounds and place them on a baking sheet lined with parchment paper.

Bake in the preheated oven for about 15-20 minutes, or until they are golden on the outside but still moist inside.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.