1. Preheat oven to 315°F and line a baking sheet with parchment paper.
2. In a large bowl, add egg whites, sugar, salt, vanilla extract, and almond extract.
3. With a hand mixer, beat egg white mixture until thick and frothy, about 2-3 minutes.
4. In a separate bowl, add in coconut butter (if solid- place in microwave for 10-15 seconds to melt) and unsweetened coconut flakes and mix well. 5. Add coconut flakes to egg white mixture, and fold until combined.
5. With a cookie scoop or a spoon, scoop the macaroons into 2” balls. Place on the baking sheet, about 1-2" apart. Lightly press thumb into center of each macaroon to shape the nest.
6. Bake for about 10-15 minutes, or until the macaroons are golden brown.
7. Lightly pour sprinkles on the macaroon nests while warm.
8. While macaroons are cooling, place chocolate chips in a small, microwave-safe bowl. Heat for 30 seconds at half power and stir each time.
9. Dip the bottom of the macaroon nests into the melted chocolate and place them back on the parchment paper. You may also put a small amount into the center of each nest.
10. Place Jordan almonds in each nest.
11. Allow chocolate to harden and enjoy!

Recipe Notes: The Net Carbs in this recipe is 4; Sugar Alcohol- 2