Fresh Coconut Macaroons

Ingredients

• 1 cup full fat coconut milk
• 1/2 cup raw honey
• 1/4 tsp Himalayan salt
• 1 tsp pure vanilla extract
• 3 cups fresh coconut (finely grated (learn how to easily crack it open here))
• 4 egg whites

Instructions

1. 1

   Crack open your coconut, peel it and grate it finely with the help of a box grater or food processor.

2. 2

   Preheat your oven to 325F and line a baking sheet with parchment paper

3. 3

   Add coconut milk, honey, salt and vanilla to a large skillet set over high heat and bring to boil while stirring constantly with a wooden spoon or spatula. Don't worry if at first the liquids don't seem to want to combine, they will eventually come together nicely. Just keep stirring.

4. 4

   Let the milk mixture boil vigorously for about 3-5 minutes, until it starts to turn a light caramel color.

5. 5

   Lower the heat to medium-high and add the grated coconut; mix well and cook, stirring almost constantly, until the coconut mixture gets sticky and starts to caramelize, about 15 minutes total. Set aside to cool for about 10 minutes.

6. 6

   Meanwhile, beat the egg whites to stiff peak consistency with a hand mixer; delicately stir in coconut with a large spoon or rubber spatula, then drop the batter by the the tablespoonful onto the prepared baking sheet. A small ice cream scoop is the perfect tool for this!

7. 7

   Bake in the oven for 20 minutes or until the macaroons are a nice golden color.

8. 8

   Cool completely then store in the refrigerator in an airtight container for up to a week.