Chocolate Coconut Macaroons

I made these delightful little treats for my friend Abby's baby shower. They are the sin-free cure for a sweet/chocolate craving!

Chocolate Coconut Macaroons*

Makes 24 highly sweet cookies!

• 1-1/2 cups blanched almond flour
• 1/2 tsp. sea salt
• 2 cups unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 3 egg whites
• 1 cup agave nectar

Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond four, salt, coconut, and cocoa powder. In a medium bowl, whisk the egg whites to stiff peaks with a handheld 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 sheets, leaving 2 inches between each macaroon.

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

*Recipe from The Gluten-Free Almond Flour Cookbook
**since these are chocolate I couldn't tell if they were "golden around the edges" so I just baked them until the edges looked a little dry.