Add in the erythritol (or other sugar substitute), lime juice and lime rind. Blend well.
Add the coconut and mix well.
Roll into balls and place onto a parchment paper lined baking tray. Slightly flatten with your hand if you wish to spread out. I would recommend that you moisten your hands before rolling out the balls too, as they can get very sticky.
Bake for 13-15 minutes until golden brown.
Remove and cool.
Melt the chocolate and drizzle over the macaroons
Notes
Makes 20 macaroonsNutritional Info per macaroon: 77 Calories, 7g Fat, 1g Protein, 3g Total Carbs, 2g Fibre, 1g Net CarbThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.