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.