Coconut Macaroons
GFCF/SCD
by Mark Bittman-Adapted by Annik

Ingredients:

• 3/4 raw honey
• 2 1/2 cups shredded unsweetened coconut
• 3 egg whites
• 1 teaspoon vanilla extract
• Pinch salt

Directions:

1. Preheat the oven to 350 degrees.
2. Combine all ingredients in a large bowl.
3. Mix well with a rubber spatula or your hands.
4. Line a baking sheet (or two baking sheets) with parchment paper.
5. Wet your hands and make small piles of the mixture, each 1 or 2 tablespoons, about an inch apart.
6. Bake until light brown, about 15 minutes.
7. Remove the baking sheet and cool on a rack for at least 30 minutes before eating.

These keep well in a covered container for up to 3 days.