Ingredients
3egg whites
1cupraw turbinado sugar
3tbspreal maple syrup,or honey
2tbspvanilla extract
½tspsalt
½tspcinnamon
3cupsunsweetened coconut
12ozdark chocolate chips,or semisweet
Preparation
Preheat oven to 375 degrees F.
Beat the egg whites with a whisk until they are loose and frothy.
Add the sugar, maple syrup, vanilla, salt and cinnamon. Stir to combine.
Add the coconut and mix thoroughly. If you see any syrup pooling at the bottom of the bowl, gradually mix in more coconut flakes until you no longer see any excess. The mixture should be just moist enough to hold its shape when compacted into a ball.
Using your hands or a cookie dough scoop, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape. Place each macaroon onto a cookie sheet lined with parchment paper.
Place the baking sheet at the middle rack of the oven and bake for 12 to 14 minutes, until the tops are lightly golden brown.
Once the cookies have cooled completely, melt the chocolate chip in the microwave at 20 to 30 second intervals (stirring between each interval) or over a double boiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
Lay out a new piece of parchment paper. Dip each macaroon into the melted chocolate, about half way. Lay on the parchment for chocolate to harden. You can speed up the process by placing the baking sheet in the refrigerator or freezer for 10 minutes.
