Preheat oven to 350 degrees F (175 degrees C).

Line 2 baking sheets with parchment paper.

In a bowl, beat eggs, maple syrup, and erythritol until creamy, about 2 minutes.

Add coconut milk, vanilla, and salt; mix well.

Mix in shredded coconut until a dense, sticky batter forms.

Take 1 tablespoon of batter and roll into a sphere.

Place on the prepared baking sheet.

Repeat with remaining batter.

Bake in the preheated oven until set, about 10 minutes.

Flip macaroons and bake until lightly golden, about 5 minutes more.

Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.