Paleo Coconut Macaroons by Elana's Pantry

By svarjan

Ingredients

• 6 egg whites
• 1/4 teaspoon celtic sea salt
• 1/2 cup agave nectar or honey
• 1 tablespoon vanilla extract
• 3 cups unsweetened shredded coconut

Preparation

Step 1

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

Pinch each macaroon at the top (like a kiss)

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

Serve

Makes 48 macaroons

Note: In response to some comments below, to prevent agave from sinking and messing up the balance in the batter, continue to gently re-mix batter as you go along.