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- 6 egg whites
- 1/4 tsp Celtic sea salt
- 1/2 cup raw honey
- 1 Tbsp vanilla extract
- 3 cups unsweetened shredded coconut
- In a mixing bowl, whisk egg whites and salt until stiff.
- Fold in vanilla, honey and coconut.
- Drop batter onto a parchment paper lined baking sheet, 1 rounded Tbsp at a time.
- Pinch each macaroon at the top.
- Bake at 350 F for 12-15 minutes until lightly browned.