Preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone baking mat. In a large saucepan over medium heat, bring the heavy cream to a boil. Reduce the heat to medium low and cook until reduced and slightly thickened, about 5 minutes. Whisk in the sweetener and coconut extract. Sprinkle the surface with xanthan gum and whisk vigorously to combine. Stir in the shredded coconut and set aside. In a large bowl, beat the egg whites with the salt until they hold stiff peaks. Gently fold in the coconut mixture until well combined. Drop by the spoonful into 16 even mounds on the prepared baking sheet. Press 1 almond into the top of each mound. Bake 20 to 25 minutes, until just barely browned around the edges and just firm to the touch. Remove and let cool completely on the pan. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together until smooth. Dip the bottom of each cookie in the melted chocolate and set on a waxed paper lined tray. Drizzle or pipe the remaining chocolate over each cookie. Refrigerate 30 minutes to set the chocolate.