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Preheat oven to 375 degrees Fahrenheit.
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Beat the egg whites with a whisk until they are loose and frothy.
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Add the sugar, maple syrup, vanilla, salt and cinnamon.
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Stir to combine.
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Add the coconut and mix thoroughly.
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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.
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You want the mixture to be just moist enough to hold its shape when compacted into a ball.
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8
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.
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9
Place each macaroon onto a cookie sheet lined with parchment paper.
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Place the baking sheet on the middle rack of the oven and bake for 12-14 minutes, until the tops are lightly golden brown.
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Once the cookies have cooled completely, melt the chocolate chips.
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I find its easiest to melt the chocolate in the microwave at 20 to 30 second intervals (stir between each interval!).
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You can also melt the chocolate over a double broiler or in a glass bowl over gently simmering water.
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Stir the chocolate chips until they have completely melted, and remove from heat.
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15
Lay out a new piece of parchment paper.
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16
Dip each macaroon into the melted chocolate, about half way.
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Lay on the parchment for chocolate to harden.
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You can speed up the process by placing the baking sheet in the refrigerator or freezer for 10 minutes.
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Notes:.
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Yields about 2 dozen cookies.
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If the maple syrup oozes from the sides of the cookies during baking, use a sharp knife to cut off the excess before dipping the cookie into chocolate.
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These cookies were featured in FoodieCrush Magazines premier issue (p50-51)!
