Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, whisk egg whites until frothy. Add powdered erythritol, vanilla extract, almond extract, and salt, and whisk until well combined.
Fold in the shredded coconut until every strand is evenly coated with the egg white mixture.
Using a tablespoon or small cookie scoop, drop compact mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart. Gently press each mound into a neat dome shape.
Bake for 20-25 minutes until the tops and edges turn a deep golden brown. Let cool completely on the baking sheet.
Drizzle melted sugar-free dark chocolate over the cooled macaroons using a fork or spoon. Let the chocolate set at room temperature or refrigerate for 10 minutes before serving.
