Line a baking tray with baking parchment.
Whisk your egg whites until stiff.
Mix the sweetener in with your caster sugar and ensure there's no lumps.
Gradually add your sugars a little at a time to the egg whites whisking as you go.
Add your coconut essence and gently fold in your desiccated coconut.
Either fill a piping bag and pipe 13 macaroons to your lined tray. If you don't have piping bags, you could spoon 13 onto your tray.
Bake in a preheated oven at 160°C for 25mins.
Grate over a little dark chocolate while they are still warm but don't attempt to move them until completely cooled.