Coconut Macaroons

 

8 ounces (3 cups)(283g) unsweetened shredded coconut 

1 cup (200g) sugar

1/2 teaspoon ground cinnamon

3 large egg whites

3 tablespoons (45ml) maple syrup

2 teaspoons vanilla extract

1/2 teaspoon salt

6 ounces (1 cup) (170g) semisweet chocolate chips

1. preheat oven to 325°F (165°C). Combine coconut, sugar and cinnamon. Set aside

2. whip egg whites together with maple syrup, vanilla syrup and salt until stiff peaks appear

3. fold egg whites with coconut mixture. Scoop out 1 tablespoon of mixture, and place it on a baking tray lined with parchment paper

4. bake for 15 minutes or until slightly browned. Cool completely on baking tray

5. melt chocolate chips. Dip half of each macaroon in the chocolate and allow chocolate to harden