Preheat oven to 350 degrees F. Line baking sheet with unbleached parchment paper. 

Beat the egg whites with the erythritol and stevia until stiff peaks form.

Add the vanilla and shredded coconut and mix gently to combine.

Using a small cookie scoop or tablespoon, roll into 1-inch balls and place on a baking sheet at least half an inch apart. Slightly flatten or shape as you'd like.

Transfer to the oven and bake 10-12 minutes, or just until light golden brown on the bottom with a golden hue on top.

Meanwhile, melt the chocolate chips in a double boiler or in a metal bowl set over a pot of simmering water.

Remove macaroons from the oven, cool slightly and drizzle with melted chocolate.