Instructions

1. Pre-heat your oven to 325 {F}
2. In a mixing bowl add in your shredded coconut, maple syrup, cinnamon, vanilla, salt and chocolate chips and mix it all together well.
3. In a seperate bowl beat your egg whites until they’ve reached the “stiff peaks” stage. You can either do this by hand, with a stand mixer or a hand mixer!
4. Slowly combine your beaten egg whites with your coconut mixture. I’m talking a scoop of egg whites into the mixture, fold it in and then add more egg whites until it’s all combine. Be super careful not to over mix – you don’t want to mix out the fluffyness you’ve worked so hard to achieve!
5. Once it’s just combine use either a small cookie scoop {I used my usual #70 cookie scoop} or a teaspoon to scoop your macroons onto a parchment lined cookie sheet. You want to work somewhat quickly so you don’t give your batter time to deflate at all.
6. Bake in your oven for 20-25 minutes, or until the top and edges are golden brown and the macroon is set. Let cool and enjoy!