Coconut Macaroons
Feather light and with their sweetness softened with agave nectar in place of white sugar, these little macaroons offer a lovely end to a summer meal. A mixer makes easy of work of this, but if you can of course whisk the egg white by hand; it just takes more effort. Store any remaining cookies in an air-tight container in a cool place for up to a week.
Ingredients
- 6 egg whites
- 1/4 teaspoon sea salt
- 1/2 cup agave syrup
- 1 tablespoon vanilla extra
- 3 cups unsweetened shreaded coconut (about 7 ounces)
Instructions
- Preheat oven to 350° F. Line two baking sheets with silicon baking mats or parchment paper. Set aside. Add the egg whites and salt to the bowl of a mixer outfitted with a whisk. Whisk until the eggs are stiff, which means the peaks remain upright without collapsing. Use a spatula to gently fold in the agave syrup vanilla and coconut. Drop one rounded tablespoon of batter onto the prepared baking sheets at least two inches apart. Pinch each macaroon at the top to resemble a Hershey’s kiss. Gently stir the batter as you go along to prevent the agave from sinking to the bottom. Bake at 350° for 10 to 15 minutes, until lightly browned. Let cool slightly before serving until firm to the touch.