In a large bowl combine the cream of tartar and Egg whites and whisk with an electric hand mixer until you have soft peaks. At this point, and while still whisking, slowly add in the sugar until you have stiff peaks. Add the Corn Syrup and whisk a little more until well combined. The Meringue will be creamy, stiff and a little sticky. Now whisk in the Coconut Oil, this might deflate the meringue a little but that's ok. Fold the Coconut flakes into the meringue using a rubber or wooden spatula and let the mixture rest for maximum 10 minutes.
3 large Egg Whites, ¼ Tsp Cream of Tartar, ¾ Cup Sugar, ¼ Cup Corn Syrup, 3 Tbsp Coconut Oil, 2½ Cups Coconut Flakes
Line a baking tray with baking paper and create the small portion using a spoon. Each portion should be just over half a tablespoon of batter. Leave about 1 inch or 2.5 centimeters space between each macaroon and the pan wall.
Bake in a preheated oven at 175C or 340F until lightly golden brown. Then set them on a cooling rack to cool completely before the chocolate dip.
To melt the chocolate either microwave it in 30 seconds bursts and stir in between each burst or melt with a bain marie. An easy way to make a bain marie at home is to place a small pot on medium/low heat with a little water. Bring to simmer and place a heatproof bowl over the pot. The bowl must NOT touch the water only the steam. Place the chocolate into the bowl and stir until completely melted. Now add the coconut oil. The coconut oil will thin the chocolate and give it a nice shine when it dries. You can add more or less coconut oil to bring the chocolate to its desired thickness.
1 Cup Dark Chocoalte, 2 Tbsp Coconut Oil
Prepare a sheet of baking paper to dry the dipped macaroons on. Dip the macaroons and place them on the baking paper until completely cooled. They should then come off very easily.