makes about 30 macaroons
2 large egg whites
1/3 cup pure maple syrup or honey
1/2 tsp organic vanilla
1/8 tsp organic almond extract
2 cups organic unsweetened shredded coconut
Preheat oven to 350. In a medium bowl, whisk together the egg whites, maple syrup, vanilla and almond extract. Add the coconut and stir until combined.
Using a tablespoon as a scooper, spoon out the mixture onto a parchment lined tray ( or 2 ) leaving about an inch of space between the macaroons. Bake for 15 minutes or until the bottoms and sides are golden brown and the tops are begining to brown. Once you have removed the macaroons from the oven let rest for a min of 30 minutes before removing from the pan. Enjoy
*note: these would be amazing with a little chocolate drizzled on top!