gluten free chocolate dipped coconut mint macaroons

ingredients

• 3 cups shredded unsweetened coconut, slightly toasted
• 1/3^rd cup honey or agave nectar as taste (be careful of substitution ratios)
• 4 egg whites
• 1 slab dark chocolate
• 1 teaspoon peppermint extract
• dash of sea salt

easy peasey recipe

• preheat oven to 350°f .
• whip egg whites in bowl until they form soft peaks.
• add the rest of the ingredients except for chocolate to the whipped eggs. mix well.
• use your hands to make small bite size balls out of the mixture and drop it on the baking sheet lined with wax paper.
• bake for 15-20 minutes or until golden
• let the macaroons cool down
• melt the dark chocolate and dip each macaroon into the mixture lightly before putting on a baking sheet to dry.
• let it cool down and enjoy 🙂