Coconut Almond Macaroons

This is a modified version of Elana Amsterdam's recipe "Coconut Macaroons." (I highly recommend her website/book)

My version:

Grind 1 1/2 cups sliced almonds into flour
mix with:
1 1/2 cups unsweetened shredded coconut
1/2 cup agave nectar (or honey)
1 Tbs vanilla extract

Beat until stiff:
6 egg whites
1/4 tsp sea salt
(make sure there is NOT any runny egg white hiding underneath)

Fold coconut mixture into egg whites.
Drop 2 Tbs of batter each on cookie sheets lined with parchment paper.
Optional: dust with ground cinnamon

Bake for 10-15 minutes until lightly browned at 350 degrees.
(For a drier cookie, cook longer at 300 degrees)

Makes about 12 cookies.

Share your version in the comments! Buon appetito!


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