Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
In a small bowl, mix together the coconut, matcha, and salt. Set aside.
In an electric stand mixer bowl fitted with a whisk attachment, add the egg whites. Beat on medium speed for 2 minutes.
With the mixer running, slowly add the erythritol. Beat for 3 minutes.
With the mixer still running, add the vanilla, stevia, and almond extract. Beat for 2 minutes.
Turn the mixer off and dump in the coconut mixture. Fold together, mixing well. It's totally fine to mix the air out of the fluffed egg whites, in fact, that's WHAT YOU WANT!
When the mixture is completely even, use a cookie scoop to portion the mixture evenly onto the cookie sheet. Bake for ~14 minutes, or until the bottom of the macaroons turn golden brown (do not overbake!). Let cool on the pan, and serve.