**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE
2 1/2 Cups Unsweetened Coconut Flakes
6 Large Egg Whites
1 Teaspoon Vanilla Extract
2 Tablespoons Honey or
1.5 Tablespoons Light Agave Nectar
Chocolate Chips (optional)
Preheat oven to 325°.
In a large bowl, beat egg whites, honey/agave, and vanilla until fluffy. Add coconut to mixture and mix until ingredients are evenly combined. Form coconut mixture into 1 inch mounds. Place on cookie sheet approximately 1 inch apart. Bake for 10-15 minutes. Turn the oven to broil for approximately 3 minutes, or until lightly golden. Allow to cool completely before serving.
Optional: After cooling, dip lower 1/4 of macaroon in melted chocolate.