1. Preheat the oven to 325 degrees F.
2. In a small saucepan over medium heat, whisk the coconut milk and maple syrup. Bring to a low simmer, stir frequently and let reduce until it darkens just a little in color and thickens to the consistency of condensed milk, about 5 minutes. Remove from heat.
3. With an electric mixer, beat the egg whites on high speed until stiff peaks form, about  2 minutes.
4. Put shredded coconut into a medium bowl. Add vanilla to the condensed coconut milk and mix into the shredded coconut.
5. Gently fold in the egg whites until incorporated.
6. Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to make little mounds of batter.
7. Bake for 15-20 minutes, until golden.
8. Let cool.

Chocolate Dip & Drizzle

• While the macaroons are cooling make the chocolate dip: Cool macaroons completely before dipping.
• Melt the chocolate, use the double boiler method: Put the chocolate chips in a heat proof bowl over a pan of simmering water. Don’t let the water touch the bowl. Mix a few times until melted.
• Dip the bottom of one cookie into the melted chocolate, scraping off excess. Place cookie back onto the parchment lined baking sheet. Repeat for all cookies—there will be some leftover chocolate to drizzle over the top.
• Spoon chocolate into a small drizzle bottle or a zip bag with a small corner trimmed off. Drizzle macaroons. Chill in the refrigerator for 10-20 mins, until hardened. Enjoy!
• Store in an airtight container on the counter for 3-4 days or up to 7 days in the refrigerator. You can also freeze the cookies in a freezer container for up to 3 months.