1. In a medium heatproof bowl, combine the egg whites and sugar and whisk to combine.
2. Add in the coconut, melted coconut oil, vanilla paste, mint extract, and salt.
3. On the stovetop, place the heat-proof bowl over a pot of simmering water.
4. Cook over medium heat, stirring and scraping down the sides and bottom as you go.
Continue to cook until the mixture becomes translucent and thickens slightly.
About 10 minutes. (It will be like very thick oatmeal and the bottom will slightly start to scorch.)
5. Remove from heat and stir in the cocoa nibs.
6. Form the dough into 1.5-inch/3,5cm rounds in your hands, and space them evenly on the baking sheet.
7. Bake macaroons until deep golden brown, 16-18 minutes.
Remove from oven and place in freezer for 15 minutes.
Chocolate
8. Combine chocolate and coconut oil in a microwave-safe bowl and microwave for 1 to 1.5 minutes. Remove and stir to combine into a glossy, smooth chocolate coating.
9. Remove cookies from the freezer and place on a clean piece of parchment paper.
Hold one cookie in your hand and dip the top into the melted chocolate.
Dip 1 or 2 times for thin or thick chocolate coating.
Sprinkle a little large crystal salt onto chocolate to stick.
Allow the dipped cookies to harden in minutes.