Ingredients:

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4 Egg Whites 

Pinch of Salt
7 ounces of Unsweetened Coconut Flakes

1 cup of Swerve Confectioners Sugar

1 tsp of Vanilla Extract 

9 ounce bag of Chocolate Chips (I am using Lily's Sugar-free)
 

Directions:

 

Preheat the oven to 350 and line a cookie sheet with some aluminum foil and spray with a non-stick cooking spray. You can use parchment paper if you prefer.

Whip the egg whites and salt at high speed in a big mixing bowl. Use an electric mixer fitted with the whisk attachment until the mix is foamy and add the Swerve Confectioners Sugar. Then keep mixing until the egg whites are stiff. Add the vanilla to the mix.

Carefully fold the egg whites and coconut until mix.

I like my macaroons big so I used a big cookie scoop. You can make them smaller if you prefer bite-size. You can also use an ice-cream scoop or even 2 spoons to get the job done. Place them on the cookie sheet and bake. The ones in the video took around 18 minutes but you should keep an eye on them. Smaller ones should be watched at around 15 minutes to make sure they don't burn. Once they are cool, you can add the chocolate.

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Place the Chocolate chips (make sure they are keto-approved), in a bowl and microwave for 30 seconds. Mix and then place them in the microwave for 10 seconds at a time while mixing in between. Keep doing this until the chocolate is completely melted. 
Dip the coconut macaroons in the chocolate. You can use a fork to lift them. Make sure to let some of the chocolate drip first and then you can place them over parchment paper to let them dry. Since the chocolate is sugar-free, it will take a bit longer to harden. I usually let them dry overnight so they harden.

I love using Lily's Chocolate but use your favorite brand that is sugar-free and keto-friendly. I personally love Lily's White Chocolate one but this one tends to be a bit sweeter so if you like less sweet flavor, you can always use Milk Chocolate or Dark Chocolate. This will change depending on what you like.