Preheat Oven & Prep Pan: Set your oven to 350°F (180°C). Line a standard baking sheet with parchment paper and set aside.

Whip Egg Whites: In a large, clean, grease-free bowl, use an electric mixer (or stand mixer with whisk attachment) to beat the room-temperature egg whites on medium-high speed until they form soft peaks (the tips should curl over when the beaters are lifted).

Add Sweetener & Beat to Stiff Peaks: While beating, gradually sprinkle in the granulated sweetener. Increase the mixer speed to high and continue beating until the mixture is glossy, thick, and holds stiff peaks (the peaks should stand straight up without collapsing).

Fold in Coconut & Flavorings: Switch to a large spatula. Add the shredded coconut, vanilla extract, and salt to the bowl. Gently fold these ingredients into the whipped egg whites until just combined. Be careful not to stir vigorously, as this will deflate the egg whites – aim for minimal mixing to incorporate everything evenly.

Portion the Mounds: Use a small cookie scoop (around 1.5 tablespoons) or two spoons to drop portions of the mixture onto the parchment-lined baking sheet. Form small, rounded mounds, leaving about an inch of space between them.

Bake Until Golden: Place the baking sheet into the preheated oven. Bake for 10 to 12 minutes. The mounds are ready when they are set and lightly golden brown on the edges and tops. Keep a close eye during the last few minutes as coconut can brown quickly.

Cool Completely: Remove the baking sheet from the oven and place it on a wire rack. Allow the Fluffy Coconut Mounds to cool completely on the baking sheet before attempting to move them, as they firm up significantly upon cooling.