Coconut Macaroons

Preheat the oven to 350 F.

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.

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.

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.

Recipe Adapted from Elana’s Pantry.