Chocolate Dipped Macaroons

·   Preheat oven to 350 F

·   Place parchment paper on a baking tray

·   In a large bowl, mix together shredded coconut & maple syrup

·   In a blender, pour egg whites in and pulse for 1 minute until the egg whites are foamy

·   Gently fold egg whites into coconut mixture

·   Using your hands, roll mixture into a ball & form into a macaroon shape (even though it might seem that they don’t hold together that well, they will when they bake) and then put on parchment paper

·   Continue doing this with all the mixture

·   Bake for 13 minutes and let them cool completely

·   In a small bowl, pour 1 cup vegan chocolate chips and microwave for 2 minutes

·   Once macaroons are cooled, carefully dip each macaroon into melted chocolate and put back on parchment paper

·   When completed, place the tray in fridge for 1 hour (until chocolate has hardened)

·   Remove from fridge and enjoy!

* keep macaroons in fridge so the chocolate doesn’t melt

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