These delicious low-carb cookies were devoured by my coworkers throughout the day while we were working, and each person told me that they enjoyed them. These cookies are extremely easy to make, very versatile, and overall just amazing to eat. I made a batch for myself, and a batch for my coworkers.
4 egg whites
¼ cup honey
1 teaspoon vanilla extract
2 cups coconut
½ teaspoon salt
Cover a cookie sheet with parchment paper and grease lightly. Preheat the oven to 300 degrees F.
Separate the egg whites from the yolk, and combine the egg whites along with the honey in a saucepan over low heat, stir constantly ( don’t let the egg white solidify). Then remove from the heat.
Pour the egg white/honey mixture over the coconut mix. Stir until combined, but do not over stir for you do not want the coconut to be too soggy.
Spoon the macaroons onto the prepared cookie sheet with a teaspoon. Bake for 25-30 minutes, until lightly browned on top and firm. Cool, then coat with melted chocolate or eat plain.
I made several batches, a couple with chocolate drizzled on top and a batch that was just plain. They are both delicious.