¼ teaspoon fancy sea salt
½ cup agave nectar or brown rice syrup
1 Tb vanilla extract
3 C. unsweetened shredded coconut (the bag I get is 2 2/3 C.)
In a mixing bowl whisk egg whites and salt until stiff. Fold in agave, vanilla and coconut. Drop batter onto a parchment paper lined baking sheet, using #100 disher. Bake at 350° for 10-15 minutes, until lightly browned. Dip in melted chocolate if desired.
Makes 48 macaroons
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