Chef Mark McKinney Executive Chef, University of Tennessee Medical Center
4 egg whites
1/4 tsp salt
1 tsp vanilla
2 cups shredded unsweetened coconut
1/4 cup agave nectar
1 TBSP cocoa powder (optional)
Preheat oven to 350 deg. Line baking sheet with parchment paper then set aside. Add egg whites and salt to mixer. Beat until stiff peaks form. Fold in vanilla, agave nectar, coconut & cocoa powder (if making chocolate coconut macaroons). Drop by rounded tablespoonful on lined baking sheet. Shape with cookie cutter if desired. Bake approximately 15 minutes or until golden brown.
Nutrition Facts (per cookie)
Calories: 68, Fat: 6 g., Saturated Fat: 5 g., Cholesterol: 0 mg, Sodium: 48 mg, Carbohydrate: 4 g., Fiber: 2 g., Protein: 2 g.