Preheat the oven to 400°F and line a baking sheet with parchment.
Combine the almond flour, coconut, and erythritol in a bowl.
In a separate bowl, melt the coconut oil, then whisk in the extracts.
Stir the two mixtures together until well combined.
Beat the egg whites in a bowl until stiff peaks form, then fold into the batter.
Spoon onto the baking sheet in even-sized mounds.
Bake for 7 to 9 minutes until the cookies are just browned on the edges.