• 8 ounces (3 cups) unsweetened shredded coconut
• 1 cup sugar
• ½ teaspoon ground cinnamon
• 3 large egg whites
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• ½ teaspoon fine salt
• 1 cup (6 ounces) endurance or bliss out Chocolate 

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
2. In a medium mixing bowl, combine the coconut, sugar, and cinnamon, and stir to combine. Set aside.
3. Combine the egg whites, maple, vanilla and salt in a separate mixing bowl (if you intend to use a hand mixer) or in the bowl of your stand mixer using the whisk attachment. Beat the egg whites on high until stiff peaks form 
4. Using a silicone spatula, transfer the egg whites to the bowl of coconut. Gently fold the egg whites into the coconut mixture until combined (don’t overdo it or the egg whites will deflate).
5. Scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape (try not to pack the mixture down much if you can help it). Place each macaroon onto the prepared baking sheet, you can arrange them pretty closely together, they don't expand much. 
6. Place the baking sheet on the middle rack of the oven and bake for 14 to 15 minutes, until they are turning lightly golden brown on top.
7. Place the baking sheet on a cooling rack to cool completely.
8. While letting the cookies cool,  melt the Yes Cacao chocolate (either in the microwave at 20 to 30 second intervals, stirring between each, or in a double boiler or in a glass bowl over gently simmering water. 
9. drizzle the melted chocolate across the macaroons and make sure to get them well covered. 
10. Leftover cookies keep well, covered at room temperature, for up to 4 days, or freeze for several months.