Coconut Macaroons

1. 1

   Preheat the oven to 350 F.

2. 2

   Add egg whites into the bowl of a mixer (using a KitchenAid stand mixer with the whisk attachment) or using a hand mixer in a mixing bowl. Beat until egg whites are stiff. Add the salt, vanilla extract and agave nectar and beat to combine.

3. 3

   In a food processor or blender, pulse/blend the flaked coconut just until shredded into smaller pieces. Fold the shredded coconut into the egg white mixture. Note: You may also use shredded coconut instead of flaked in order to eliminate this step.

4. 4

   Using a tablespoon, scoop out the macaroon mixture and pinch it together with your hands so that it holds while baking. Place macaroons on a parchment lined or lightly oiled baking sheet. Bake for 10-12 minutes until tops are golden-brown.

5. 5

   Recipe Adapted from Elana's Pantry.

* Per serving · 4 servings · Values may vary.

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