Chocolate Coconut Macaroons

1 1/2 cups almond flour OR GF flour of your choice
1/2 teaspoon sea salt
2 cups unsweetened shredded coconut OR sweetened coconut
1/4 cup unsweetened cocoa powder
3 egg whites
1 cup agave nectar IF using unsweetened coconut. 1/2 cup agave nectar if using sweetened coconut

 

 

 

Directions:

Preheat the oven to 350 degrees. Line large baking sheet with parchment paper. 

In a large bowl, combine almond flour, salt, coconut, and cocoa powder. In a medium bowl, whisk the egg whites to stiff peaks with a mixer. Blend in the agave nectar. 

Fold the wet ingredients into the almond flour mixture.

Spoon the dough 1 tablespoon at a time onto the prepared baking sheet, leaving 1 inch between each macaroon.

Bake for 15-20 minutes, until golden around the edges. Let the cookies cool on the baking sheet for 30 minutes, then serve.