Preheat the oven to 180C/350F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, beat your egg whites until soft peaks form. Slowly add in the sweetener and continue beating until stiff peaks form. Fold through the shredded coconut until combined.
Using a cookie scoop or large spoon, scoop out portions of the mixture and place them on the lined sheet.
Bake the macaroons for 10 minutes, or until golden around the edged and on top. Remove from the oven and let cool at room temperature.
TO STORE: Macaroons can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks. Feel free to store them in the refrigerator if you'd like them to keep longer. TO FREEZE: Place cooled macaroons in a ziplock bag and store them in the freezer for up to 6 months.