Coconut Macaroons: Yields 24 Macaroons

Directions:

5 large egg whites, room temperature

1/4 tsp pure sea salt

1/2 cup raw honey , softened

1 tbl. vanilla extract

3 cups shredded unsweetened coconut

1 tbl. great lakes gelatin hydrolysate

1/4 teaspoon of coconut extract

Coconut oil for greasing

Instructions:

1. Preheat oven 350F.

2. Line baking sheet with parchment paper and grease with coconut oil.

3. Beat egg whites with salt in a mixer or bowl with a wire whisk until stiff peaks.

Fold in honey, vanilla extract, coconut, gelatin and coconut extract if desired till well blended.

4. Drop and place spoonfuls of the macaroon mixture and place on the lined sheet pan.

Bake for 12-15 minutes till golden brown. Dip in melted chocolate if desired. Store in air-tight containers.

Serving: 1 Macaroon

Calories: 63

Protein: 1.4 grams

Carbs:7.4 grams

Fats: 3.3 grams

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Josh and Jeanne Rubin