Sugar Free Coconut Macaroons

I love coconut macaroons. Seriously I could eat 20. I decided to try making them today with a regular sugar recipe. They are almost perfect. Next time I will use 4 egg whites instead of 3 but I think it is perfect besides that! These have about 2 net carbs each.

Here is the recipe with the egg modification:
4 large egg whites
1/2 t vanilla extract
1/4 t salt
1/4 t cream of tartar
1/2 cup powdered Swerve 
2 - 5oz bags of unsweetened shredded coconut

Preheat the oven to 325 degrees and line a cookie sheet with parchment.

Whisk with a stand or electric mixer on medium high heat eggs, salt, vanilla and cream of tartar. Mix 2 or 3 minutes or until it forms soft peaks. Turn the mixer down and add the powdered Swerve slowly until mixed. Fold in coconut until evenly mixed.

Using a small to medium scoop, scoop a couple of tablespoons on to the parchment and form nice hills. You can place them close as the will not expand. Bake for about 20 to 25 minutes depending on your oven. 
After cool I melted #lilyschocolatechips and placed in a pastry bag. Clipped the tip off and applied small drizzle on each cookie. I used about 2 handfuls for all of the cookies.