Preheat the oven to 225°F. Beat the egg whites until soft peaks form. You may want to use an electric hand mixer for this.
Add a pinch of salt and the sweetener and beat until stiff, shiny white peaks form.
Add the shredded unsweetened coconut and vanilla extract. Fold this in gently.
Into a piping bag fitted with the tip of your choice, add the meringue batter gently.
Cover a baking sheet in parchment paper and pipe the meringues into 3 inch rounds.
Bake the meringues for 50-60 minutes. Once they’re baked, turn the oven off and leave the door ajar. Let the meringues sit in the hot oven for 15-20 minutes to cool gently. This will prevent them from cracking.
Melt the dark chocolate in a double boiler and let it cool slightly for 10 minutes. Then pour it over the cooled meringues. You can drizzle the chocolate over or simply dip each meringues lightly in the melted chocolate for a crunchy top. Enjoy!