Coconut Macaroons

• 6 egg whites
• 1/4 teaspoon sea salt
• 1/4  cup honey or agave nectar
  
• 1 tablespoon vanilla extract
• 3 cups unsweetened shredded coconut
• Vanilla cream stevia to taste

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

Makes approx. 48 macaroons

Vicki teaches cooking and meal planning classes every 1st Wednesday of the month. To find out more about her free classes, email info@robustlifecenter.com or call (206) 365-1030.