Simplest Sugar Free Coconut Macaroons Yet!

May 20, 2015

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Directions

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*

Ingredients

6 egg whites

1/4 tsp. sea salt

1/2 cup agave nectar

1 tbsp. vanilla extract

4 cups unsweetened shredded dried coconut

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More detailed directions (with pictures)

Let’s get all the ingredients together that we need to whip up this yummy little recipe.

Separate 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.

Whisk egg whites and salt together in your mixing bowl; until stiff.

Now we fold in the agave…

Vanilla….

And coconut!

Fold all three ingredients together with a baking spoon.

Drop 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 & enjoy!

Happy baking 🙂