Ingredients
Scale
- 3 cups unsweetened shredded coconut
- 1/4 cup almond flour
- 1/4 teaspoon fine sea salt
- 3 large egg whites, at room temperature
- 1/3 cup honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 ounce dark chocolate, melted, for a light drizzle, optional
Instructions
- Heat the oven to 325°F (165°C) and line a large baking sheet with parchment. In a bowl, stir the coconut, almond flour and salt together.
- In a clean, dry bowl, whip the egg whites to soft, glossy peaks, about 2 to 3 minutes with an electric mixer.
- Drizzle in the honey, vanilla and almond extract, and whip 15 seconds more, just until the foam turns satiny.
- Fold the coconut mixture into the foam in two additions, turning the bowl and lifting from the bottom, until no dry coconut remains and the batter holds soft mounds.
- Scoop 24 mounds of about 2 tablespoons each onto the sheet, spacing them an inch apart, and tidy any stray shreds with damp fingers.
- Bake 16 to 18 minutes, rotating the pan once, until the edges and tips are deep golden and the centers still look slightly pale.
- Cool on the pan for 10 minutes, then move to a rack. Drizzle with the melted dark chocolate if you like, and let it set before boxing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Serving Size: 1
- Calories: 95
- Sugar: 5
- Sodium: 35
- Fat: 7
- Saturated Fat: 6
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 0