Coconut Macaroons

Mmmm! A quick and easy treat to take care of that sweet tooth!

Ingredients:

• 2 egg whites
• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup honey
• 1 tsp vanilla extract

Prep:

• Preheat oven to 350
• Line a baking sheet with parchment paper or grease baking pan
• Whisk together honey and egg whites
• Add shredded coconut and vanilla to the bowl, mix everything together
• Scoop spoonful of dough and roll into individual macaroons
• Drop each spoonful onto baking pan
• Bake about 12 min, until bottoms are golden brown
• Enjoy!

If you have an extra sweet tooth (like coach steph), once cooled, you can dip the bottoms in melted chocolate, then refrigerate for 1 hour.