In a medium pot, combine egg whites and maple syrup
Turn flame to lowest setting possible
Using a hand blender with whisk attachment, whisk for 4-5 minutes, until stiff glossy peaks form
Blend in coffee extract, scraping sides and bottom of pot to incorporate
Fit a pastry bag with a ½-inch round tip (ateco #807) and fill bag with meringue
Pipe each of the meringue "kisses" 1 ¼-inch in diameter, releasing pressure and pulling pastry bag straight up to create each 1 inch apart onto parchment paper lined baking sheets
Bake at 200°F for 3 hours, and allow to cool completely
Melt chocolate over very low heat
Remove from heat
Dip base of each meringue in chocolate, then coat base with nuts