These coconut macaroons are some of the best i’ve had! I highly recommend using unsweetened coconut shreds.
3 cups of unsweetened coconut shreds
6 egg whites
1/2 cup of coconut sugar
2 tbsp of vanilla extract
1/2 tsp of sea salt
Preheat oven to 325 F.
In a large mixing bowl, add coconut shreds, coconut sugar and vanilla.
In a separate mixing bowl, whisk egg whites and sea salt.
Fold in egg whites with coconut mixture.
Roll mixture into small balls and place on non-stick cookie sheet.
Bake for 15 to 20 mins until lightly browned.
Let cool for 5-10 minutes and enjoy!
Recipe makes about 25 macaroons