Now take a large saucepan and add maple syrup, nutmeg, ginger and coconut.
Mix thoroughly until the schnitzels are well coated in the syrup.
Then flatten them onto the bottom of the pan so you have a thin layer of coconut; as a result, the maple syrup caramelizes faster and more evenly.
Turn on the heat, bring the syrup to a boil and let it simmer for about 5 minutes, stirring occasionally. Make sure all the water has evaporated and the bottom of the pot is dry.