Coconut Macaroons – YUM!
1/3 cup water
1 cup evaporated cane juice
2 tablespoons honey
1/4 teaspoon sea salt
3/4 teaspoon pure vanilla extract
1 large egg white
4 cups unsweetened coconut flakes
1. Preheat oven to 350°. Lightly coat a nonstick baking sheet with canola oil.
2. In a small saucepan, combine water, evaporated cane juice, honey, salt and vanilla. Bring to a
boil. Stir until syrup forms, about 30 seconds. Remove from heat.
3. Combine egg whites and coconut flakes in a large bowl. Mix well. Add syrup and mix to form a
dough. Place 1 tablespoon dough (or use a 1/2 ounce scoop) about 1 inch apart on baking sheet.
Bake for 8 minutes. Turn pan and bake for another 4 to 5 minutes or until light brown.