Step 1

Line a baking sheet with parchment or waxed paper.

Step 2

In a medium saucepan over medium heat, combine the heavy cream and the sweeteners. Cook, whisking continuously, until the sweeteners dissolve in the cream.

Step 3

Whisk in the cocoa powder, vanilla extract, and salt until there are no lumps, then bring to a low boil and cook for 1 minute. Keep a close eye on it to make sure it doesn't boil too vigorously.

Step 4

Remove from heat and stir in the coconut well to combine. Let cool a few minutes to thicken.

Step 5

Roll the mixture into 1-inch balls or use a small (1 tablespoon) cookie scoop to make small mounds, packing it in tightly. Place on the prepared baking sheet and place in the freezer until firm, about 30 minutes.

Step 6

In a microwave safe bowl, combine the chocolate chips and coconut oil. Melt on high in 30 second increments, stirring in between until smooth.

Step 7

Dip the bottom of each macaroon in the melted chocolate and place back on the lined baking sheet. Refrigerate a few minutes to set the chocolate.