Adapted from elanaspantry.com.
I found this recipe after searching for a sugar-free, gluten-free coconuty dessert for Easter 2010.
They are very easy to make, taste rich and desserty and are the kind of cookie to save for a special occasion.
The only down-side is that they are somewhat delicate as far as traveling with them, but if you eat them fast, who cares? They are so good!
6 egg whites
1/4 teaspoon sea salt
1/2 cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut (I like Let’s Do…Organic. It is unsweetened and has no artificial colors or preservatives.)
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 lined baking sheet, one rounded tablespoon at a time.
4. Bake at 350 degrees for 10-15 minutes, until lightly browned.