Preheat the oven to 350℉.
Use a silicone baking liner or spray 2 baking sheets with non-stick spray. Set aside.
In a medium bowl, mix the coconut flour, unsweetened shredded coconut, and maple syrup.
With a hand blender, beat the egg whites, vanilla and sea salt for about 5 minutes, or until stiff peaks form.
Next, gently fold the egg white mixture into the coconut flour mixture but do not overmix. Otherwise, it may get liquidy.
With a cookie scoop, drop batter onto prepared cookie sheets.
Bake at 350℉ for 15-20 minutes or until the tops of macaroons are light brown.
Let macaroons cool for 5 minutes before transferring to a cooling rack.
Drizzle with melted Evolved Signature Dark chocolate. Enjoy!