Coconut Macaroon Recipe

This is a healthy recipe for coconut macaroons. You can use the fresh shredded coconut left over from making coconut milk (see my other blog about How to Make Coconut Milk) or use shredded coconut from the store.

Ingredients:
Shredded Coconut
Egg Whites
Sweetener ( I prefer Agave Nectar or honey)
Oil for lining the pan ( I prefer Coconut Oil)
Oven Temp: 380

Mix the coconut, egg whites and sweetener together until moist. Make small balls and place them
on the pan that you have lined with oil. Bake for about 10-20 minutes until slightly brown. Remove
from oven and enjoy.