Melted semi-sweet chocolate folds into egg whites beaten to soft peaks with maple crystals, while shredded coconut and cocoa powder give these gluten-free macaroons their chewy, cocoa-rich body.
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Preheat oven to 350°F. Line half sheet tray with parchment paper.
Melt chocolate in double boiler, and set aside to cool.
In medium bowl, add salt to egg whites and beat with hand mixer or whisk to soft peaks. Slowly add maple crystals, spoonful by spoonful, to form until incorporated.
Using spatula, fold in vanilla and coconut.
Fold in cocoa powder and cooled melted chocolate. Gently fold to incorporate all ingredients.
Using 1-ounce ice cream scoop, transfer cookie dough to sheet tray, leaving space between for slight spread.
15-20 minutes . Cool and serve.
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