Preheat your oven to 350 degrees.

Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the shredded coconut, coconut flour and maple syrup. You can use a spatula, but mixing with your hands so it's evenly coated works well too.

Beat your egg whites until they have soft peaks.

Add egg whites to the coconut mixture and continue to fold together so it's evenly coated. Mixture should be moist and not have any dry spots, so keep folding it together if it does.

Take a small handful of the mixture and roll it in your hands until it forms a small circle. Place on the baking sheet and repeat with the others, making sure there's an inch between them.

Bake for 10 minutes until the tops are lightly browned.

Let cool completely so that they get firm.

While the macaroons are cooling, melt your chocolate and add to a small bowl.

Arrange the macaroons on a plate and drizzle unsweetened, dairy free dark chocolate on top with a spoon.

Let the chocolate dry or eat them right away if you don't want to wait :)