Mix shredded coconut, cocoa powder, brown sugar, and salt in a bowl until evenly combined. Make sure there are no clumps of brown sugar.
Beat egg whites until frothy then whisk in vanilla, peppermint, and maple syrup.
Stir egg white mixture and coconut mixture together. Let sit for 20-30 minutes so the coconut can re-hydrate.
Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
Using a tablespoon or melon baller, scoop and drop mixture on the baking sheet. Wet your fingers and use them to shape the macaroons into uniform mounds.
Bake for 18 minutes, remove from oven, and cool completely.
Dip the macaroons in melted chocolate and place them in a parchment paper lined container. Store in the refrigerator.
30 servings
1 macaroon