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2 cups unsweetened shredded coconut
¼ cup agave nectar
2 tsp vanilla extract
2 tsp coconut oil
3 tsp ENER-G egg replacer (or 3 egg whites. Note: Eliminate water if you’re
using egg whites)
6 tsp water
Pinch of sea salt
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
In a small bowl, create your faux egg mixture by mixing together the
ENERG egg replacer and water. Mix until they are fully combined and you have a
In a separate bowl combine your coconut, agave, coconut oil and vanilla. Add in
your egg replacement mixture. You will have a sticky, thick mixture. Roll
tablespoons of the mixture in the palm of your (clean!) hands until you have a
macaroon shape. They should be circular on top and flat on the bottom.
Once you are done, bake the macaroons in the oven for 20 minutes or until
golden brown on top.
For extra deliciousness, dip your macaroons in melted chocolate and allow to
Permission is granted by Foodies for Health LLC for the above Coconut Macaroon
recipe to be published on girlslife.com. If you or any other party would
like to use the recipe for any other purposes, Foodies for Health LLC must be
contacted prior to use.
BY GL ON 12/22/2010 10:26:00 AM
POSTED IN sweet treats, healthy recipes, cookie, winter holiday recipes
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