Preheat and Prep: Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Process the Almonds: Place the slivered almonds in a food processor (or use a blender/immersion blender chopper attachment). Pulse just until the almonds are ground into a coarse meal—aim for a “pebbly” texture rather than a fine flour to maintain a nice crunch.

Whisk the Liquids: In a large mixing bowl, whisk together the egg whites, Greek yogurt, vanilla extract, and almond extract until the mixture is smooth and well-blended.

Combine the Dough: Add the ground almonds, shredded coconut, sweetener, and salt to the wet mixture. Stir firmly with a spoon or spatula until all ingredients are evenly combined and a sticky dough forms.

Shape: Scoop the dough by the tablespoonful and roll gently into balls. Place them on the prepared baking sheet spaced about 2 inches apart.

Flatten: Use a fork to gently press each ball down to slightly less than 1/2-inch thickness. Use the fork tines to tidy up the edges if the dough crumbles slightly.

Bake: Bake for 18–20 minutes, or until the bottoms are set and the edges turn a light golden brown.

Cool: Allow the cookies to cool completely on the baking sheet for at least 20 minutes. They will firm up significantly as they cool.