Heat the oven to 350 degrees. Line a sheet pan with parchment paper.
Pour the coconut into a large bowl. In a separate bowl, combine the room temperature egg whites, xylitol, salt and vanilla bean powder. Whisk to combine.
Pour the egg white mixture into the shredded coconut. Mix with a spatula until just combined. Form small balls with the coconut mixture. Spread evenly on the parchment lined sheet pan, and press gently on each one to form a flat bottom.
Place in the oven and lower the oven to 325 degrees. Bake for 16 to 18 minutes, or just until the tops are just starting to brown. Remove from the oven and cool completely.
Melt the chocolate in a microwave-safe bowl on thirty second intervals, stirring every thirty seconds until melted. Gently dip the flat bottom of each macaroon in the melted chocolate. Place in a single layer on a parchment-lined sheet pan and refrigerate to harden the chocolate. Store in an air-tight container in the fridge for up to three days.
Calories: 103; Total Fat: 8 g; Saturated Fat: 7 g; Total Carbohydrates: 7 g; Sugar: 3 g; Sugar Alcohol/Xylitol: 4 g; NET CARBS: 4 g; Protein: 3 g.