Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Toast the slivered almonds in a dry skillet over medium heat for 5-7 minutes until golden.
Whip the egg whites in a mixing bowl until stiff peaks form.
Mix monkfruit sweetener, cocoa powder, and fine sea salt in another bowl.
Gently fold the dry ingredients into the whipped egg whites along with toasted almonds, shredded coconut, and chocolate chips.
Drop the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes until edges are set and tops look slightly dry.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
