Heat oven to 200°F. Line a baking sheet with aluminum foil.

In a food processor, chop nuts with xylitol until nuts are finely ground.

In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Add the coconut cream, almond extract and cinnamon beating until stiff peaks form. Gently fold in nut mixture.

With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. Bake meringues on center oven rack 1½ hours, until golden and very dry. Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.