- 3 cups shredded unsweetened coconut, slightly toasted
- 1/3rd 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 🙂