1.5 tbsp maple syrup
1½ teaspoons vanilla extract
150g desiccated coconut
3 egg whites
A tiny pinch of sea salt
50g dark (85% cocoa solids)
chocolate, broken into squares
Preheat the oven to fan 170°C/Gas mark 5 and line a large baking sheet with baking parchment.
In a large bowl, mix together the maple syrup, vanilla extract and desiccated coconut, then set aside.
In a squeaky-clean mixing bowl, whisk the egg whites with the salt until stiff peaks form. Gently fold the egg whites into the coconut mixture with a metal spoon to form a loose mixture.
Use a tablespoon to scoop the mixture onto the prepared baking sheet, making 18 mounds, spaced at least 2cm apart. Every now and then stir the mixture gently between scoops, to prevent it from separating. Use your fingers or two teaspoons to carefully neaten the little mounds on the baking sheet.
Bake in the oven for 12-15 minutes until the macaroons are lightly browned. Remove from the oven and allow to cool on the baking sheet.
Meanwhile, melt the chocolate in a bowl set over a pan of gently simmering water (the water shouldn't touch the base of the bowl. Drizzle the melted chocolate over the top of each cooked macaroon using a spoon and allow to set. Store in an airtight tin somewhere cool or in the fridge.