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Coconut Macaroons

Coconut Macaroons

6 egg whites

¼ teaspoon salt

½ cup agave nectar

1 tablespoon vanilla extract

3 ½ cups unsweetened shredded coconut

Directions:

In a mixing bowl whisk egg whites and salt until stiff.

Fold in agave, vanilla and coconut.

Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time

Bake at 350° for 10-15 minutes, until lightly browned

Dip  in chocolate for chocolate macaroons.

Makes 48 macaroons

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