Coconut Macaroons

Preheat oven to 350 degrees fahrenheit and line a cookie sheet with parchment paper

Add egg whites to the bowl of your stand mixer and turn on med/high until stiff peaks form. You can also do this with a hand mixer, but will be a bit more laborious.

Meanwhile, add the coconut flakes and the walnuts to a blender. Pulse until well combined. Pour into a large bowl and add maple syrup and egg whites. Stir until well mixed.

I used a flat 3” diameter tablespoon to make the cookies, keeping them about 2 “ apart.

Bake on the middle rack for 13-15 minutes. Every oven is different and coconut will burn incredibly quickly, so my rule of thumb is as soon as you smell it, check it to avoid ruining them.

Remove the cookies from the oven (they should be a nice golden brown on top) and once cooled for 5 minutes, carefully move the parchment paper holding the cookies to the counter to cool. Cool completely before adding the chocolate.

While the cookies are cooling, add the chocolate chips to a microwave safe bowl and cook in 30 second intervals until melted. Move the parchment paper holding the cookies to a cookie sheet or plate that can fit in your refrigerator. Tip the bottom ¼ of the cookie in the chocolate and put it back on the parchment paper, repeat with the rest of the cookies. Drizzle remaining chocolate over the tops of the cookies and put in the fridge until the chocolate is hardened.

Enjoy!