Coconut Macaroons

Written by Sherry Rothwell on January 28, 2012. Posted in Blog

Ever wonder what to do with the egg whites when a recipe calls for just egg yolks. Here is a yummy way to use those leftover egg whites. Your kids will thank you!

Coconut Macaroon Mounds
(makes 22 cookies)

What you will need:
4 egg whites
1/2 cup unrefined sugar or honey
1/2 tsp unrefined salt
1 tsp vanilla extract
1/2 cup almond flour
3 cups shredded coconut

How to do it:
Step 1: Beat egg whites until stiff.
Step 2: Stir in all remaining ingredients.
Step 3: Line a baking tray with parchment paper or grease generously.
Step 4: Form batter into little cookie balls and place on tray.
Step 5: Bake at 325 degrees F for 25 minutes (or until lightly browned).

Let cool completely before serving (otherwise they will seem a bit mushy inside when still warm). Enjoy!

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