Mix shredded coconut, cocoa powder, brown sugar, and salt in a bowl until evenly combined. Make sure there are no clumps of brown sugar.
2
Beat egg whites until frothy then whisk in vanilla, peppermint, and maple syrup.
3
Stir egg white mixture and coconut mixture together. Let sit for 20-30 minutes so the coconut can re-hydrate.
4
Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
5
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.
6
Bake for 18 minutes, remove from oven, and cool completely.
7
Dip the macaroons in melted chocolate and place them in a parchment paper lined container. Store in the refrigerator.
Ingredients
2 ½cupsshredded coconut
¼cupdutch processed cocoa powder
¼cupbrown sugar
½tspsalt
4egg whites
1tspvanilla extract
½tsppeppermint extract
¼cupmaple syrup
1cupchocolate chips, melted
Directions
1
Mix shredded coconut, cocoa powder, brown sugar, and salt in a bowl until evenly combined. Make sure there are no clumps of brown sugar.
2
Beat egg whites until frothy then whisk in vanilla, peppermint, and maple syrup.
3
Stir egg white mixture and coconut mixture together. Let sit for 20-30 minutes so the coconut can re-hydrate.
4
Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
5
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.
6
Bake for 18 minutes, remove from oven, and cool completely.
7
Dip the macaroons in melted chocolate and place them in a parchment paper lined container. Store in the refrigerator.
