6 organic egg whites

3 cups unsweetened shredded coconut

1/2 cup raw honey

1/4 teaspoon salt

1 TBSP vanilla extract

1 tsp cinnamon

1/2 bag dark chocolate chips

Preparation

In a mixing bowl whisk egg whites and salt until stiff

Fold in honey, vanilla, coconut, and cinnamon. Then add chocolate chips (if desired) and continue to fold in

Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time

(***Make sure that the parchment or baking sheet it greased with coconut oil, butter, or some kind of spray in order to ensure that they don’t stick)

Pinch each macaroon at the top (like a kiss)

Bake at 350° for 10-15 minutes, until lightly browned (baking time will depend on size of macaroons…

if you make 40 small ones, may only take 10 minutes, but the larger 20 will probably take at least 15 minutes)