• Preheat oven to 350°F (175°F)
• In a mixing bowl, beat the room temperature egg whites and the cream of tartar at high speed.
• When soft peaks begin to form, add the sweetener by tablespoons
• Continue beating at high speed until stiff peaks form (about 4 minutes)and all the sweetener is dissolved.
• Gently fold the coconut into the whipped egg whites.
• Line a baking sheet with parchment paper.
• Drop the coconut mixture by tablespoons about 1 inch apart.
• Bake in the oven for about 8 to 10 minutes, until they are just beginning to turn a golden colour around the4 edges.
• Once baked, place on a wire cooling rack.

Drizzle

• Melt the chocolate chips in the microwave, using 30-second bursts until melted.
• Using a drizzler tool, drizzle a small amount over each cooled macaroon.