Scale

Ingredients

For the Macaroons

3 cups unsweetened shredded coconut
4 large egg whites or 1/2 cup of egg whites
¼ cup coconut palm sugar
1 tablespoon maple syrup (see notes)
1 teaspoon vanilla
½ teaspoon salt

For the Chocolate Sauce

One 3-oz 88% chocolate bar (see notes)
1 teaspoon coconut oil (more if needed)

Instructions

Preheat the oven to 350°F.
Beat the egg whites with standing mixer or hand mixer until they form soft peaks. Gradually dd the coconut sugar, vanilla, and salt. Beat again until combined. Add 1 tablespoon of maple syrup, whisk into the egg white mixture.
Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
Bake the macaroons until golden, 15-20 minutes.
Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If dipping in chocolate, place parchment underneath the wire rack.
If dipping in chocolate, prepare the chocolate sauce. Add chopped chocolate and coconut oil to a small mixing bowl and melt over a double boiler on the stove top.
Add just enough coconut oil to make the chocolate glossy, but not too much to thin it out, you want a thick, luxurious chocolate coating on the macaroons.
Dip half each macaroon in the chocolate sauce, being sure to handle with care as they are delicate. After dipping, quickly return each one to the cooling rack. Allow the chocolate to harden on the macaroon in the fridge or freezer.
Store macaroons in an airtight container. These will keep for up to a week.

Notes

I had a surplus of egg whites from making a mustard vinaigrette that calls for 1 egg yolk. I stored the egg whites in the freezer, and once I had critical mass, I defrosted and used them to make these macaroons. Half cup roughly equals 4 large egg whites.
I add the maple syrup after I whip the whites into soft peaks because otherwise the liquid weighs down the whites, pooling at the bottom. You can skip this addition, if you want. I like the maple syrup for the caramel, buttery taste.
My favorite chocolate to use for this dipping sauce is CHOCOLOVE 88% Extreme Dark. It’s 3.2 oz., and that extra .2 ounces doesn’t affect this dipping sauce. If you want a glossier sauce, add a little more coconut oil.