For the Keto Macaroons

1. Preheat oven to 320°F (160°C). Line a big baking sheet with parchment paper.  In a large bowl, mix together the coconut and sweetener and set it aside.
2. Separate the egg white from the egg yolk and put the white into a large bowl.  Add the cream of tartar and salt to the egg white.  Whip the egg whites with a hand mixer until stiff peaks form. This should take around 3-5 minutes.
3. Carefully fold in the shredded coconut and sweetener to the egg whites being careful not to over mix too much.  Take a mini cookie scoop or a 1 tablespoon measuring spoon and scoop small portions of the cookies, carefully shaping them into balls as you go. Place them on your baking tray with about 1 inch in between each macaroon.
4. Bake for 15-17 minutes until they are just begin to brown and are firm to the touch.

OPTIONAL -  Chocolate Drizzle

1. In a small microwave-safe bowl, add the sugar-free chocolate.  Melt for 30 seconds in the microwave.  Stir and continue to melt in 15 second intervals, stirring every 15 seconds, until all the chocolate has melted.
2. Using a fork, dip the fork into the melted chocolate and drizzle it over each macaroon.  Before the chocolate hardens, sprinkle any leftover coconut funfetti over each macaroon.