Simple, Gluten-free, Dairy-free Macaroon Recipe

Simple, 4-ingredient, gluten-free, dairy-free, real whole food Macaroon Recipe:

6 egg whites ~ Beat until stiff peaks form.

Pinch of sea salt or Himalayan salt

2/3 cup honey or agave nectar ~ Slowly pour in as the beater is going.

2-1/2 cups of unsweetened shredded coconut
(Click for a chance to win shredded coconut from Tropical Traditions)

Fold in the shredded coconut with a spatula until it's thoroughly mixed. Be gentle, so as not to deflate the eggs.

Preheat oven to 250

• Use a big cookie scoop to scoop onto the greased cookie sheet. (You could mound with a tablespoon also.)
• Leave about an inch between cookies; they don't spread a whole lot.
• Baking time will vary depending on how big your cookies are; approx 50 minutes.
• Allow to cool briefly on the cookie sheet.
• Remove with a thin spatula and cool completely.
• They will continue to harden and dry as they cool.