PRIMAL COCONUT MACAROONS

yields 16, very easy to make

• 2 large egg whites
• ¼ cup honey
• ¼ teaspoon fine sea salt
• 1/4 tsp pure vanilla extract
• 2 ½ cups unsweetened coconut flakes or unsweetened shredded coconut
• 3 1/2 ounces dark chocolate (chips, or chopped up)

Preheat oven to 350°. In a medium bowl, whisk together egg whites and honey with a fork. Then Briefly whisk in salt and vanilla. Add the coconut and stir until everything is well incorporated.

Place bowl in fridge to chill for ½ hour. Remove from fridge and scoop mixture onto a two parchment-lined cookie sheets using a 2 TBSP cookie scoop (or spoon) and pat the mixture in firmly and level.

Bake for 10-12 minutes, rotating pans halfway, until golden brown. Remove from oven and allow to cool completely.

In the meantime, place chocolate into a double boiler over simmering water and melt, using a rubber spatula to stir the chocolate in order to avoid burning. Once the chocolate is completely smooth, scoop it into a ziplock bag and seal it well. Using scissors, snip a small corner off the bag and pipe chocolate onto cooled macaroons. You can also just dip the cookies into the chocolate if you prefer a heavier coating.

Let chocolate set by placing cookies in the fridge or a cool spot. Right now we don’t have our AC running yet so the pre-summer humidity in my house wouldn’t have been optimal for this. The fridge works fine and didn’t dry out the cookies. You can continue to store them in there if you’d like, and bring them back to room temperature before serving.