Preheat oven to 350°F.

In large bowl, beat egg whites with mixer until stiff peaks form.

Fold in coconut and sweetener to egg whites.

Line baking sheet with parchment paper. Scoop mixture by 1/4 cupfuls forming 8 mounds on baking sheet.

Bake 15 min. until lightly browned and slightly firm. Allow to cool.

In small bowl, melt chocolate in microwave, stirring every 15 seconds until completely melted.

Carefully dip bottom third of macaroon in bowl using a fork to lift out. Place on parchment paper and cool in refrigerator.