Coconut Macaroons


6 egg whites

1/4 teaspoon celtic sea salt

1/2 cup agave nectar

1 tablespoon vanilla extract

3 cups shredded coconut


In a mixing bowl, whisk egg whites and salt until stiff. Fold in agave, vanilla and coconut. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time. Pinch each macaroon at the top (like a kiss). Bake at 350 degrees for 10-15 mins, until lightly browned. Serve.