May 20, 2015
1Pre-heat oven to 350 degrees F.
2Separate egg whites, crack eggs in half and toss the yolk back and forth between the shells letting the white of the egg fall out into the bowl.
3Whisk egg whites and salt together in your mixing bowl until stiff. Fold in agave, vanilla & coconut.
4Drop ice cream scoop balls onto a parchment paper lined baking sheet. Bake at 350 degrees F for 10-15 minutes; until lightly browned. Let cool & serve
5*Makes approximately 45 macaroons*
6 egg whites
1/4 tsp. sea salt
1/2 cup agave nectar
1 tbsp. vanilla extract
4 cups unsweetened shredded dried coconut