Separate eggs and beat the egg whites until very stiff (approx 5 min with a stand mixer).
Mix *xylitol and erythritol together and add to egg whites, one third at a time. Beat well and scrape down sides of bowl between additions to ensure sweeteners are fully dissolved into the egg whites.
Next add egg yolks, coconut emulsion, and almond flour. Mix on low speed until combined.
Now stir in the shredded coconut.
Spoon mixture into large piping bag fitted with a large tip (I use one like this).
Pipe small or medium cookie sized mounds onto prepared trays, leaving a little room between each (makes around 36 small or 24 larger sized macaroons).
Press a clean fingertip into the tops of half the macaroons. Fill with about 1 tsp sugar-free jam.
Bake coconut macaroons for approx 20-25 minutes. After the first 10 minutes turn trays around and swap shelves to ensure even cooking. Reduce temperature a little if macaroons have already started to brown. Keep a close eye on them for last 15 minutes. Macaroons are ready when golden and slightly crunchy on top. Remove from oven and lift macaroons gently onto a mesh cooling tray covered with non-stick baking paper.