Instructions

1. Prepare a baking sheet with parchment paper and preheat oven to 350 degrees
2. Separate egg whites from yolks and place egg whites in a medium size glass or stainless steel bowl, (no plastic) and beat egg whites with a hand blender until egg whites form stiff peaks, about 5 minutes. If you have a Kitchen Aid mixer, it will work great to whip the egg whites.
3. Lightly whisk in honey, vanilla and sea salt to egg white mixture
4. Slowly fold in coconut flour and mix until blended
5. Fold in shredded coconut
6. Use a Tablespoon size <a href="https://amzn.to/2JjvLQt">cookie scooper</a> with a lever to scoop batter firmly into scoop, press down on dough in scoop with your hand so it is firm, and then release dough onto prepared baking sheet. You might have to form the cookie with your hands a little bit on the baking pan.
7. Bake at 350 degrees for 10-12 minutes or until Cocaroons are a golden color
8. Let cool on pan and then transfer to a cooling rack until cool
9. If drizzling dark chocolate, melt the dark chocolate in the microwave or on the stove and drizzle on top of cocaroons.
10. Store on counter for 2 days and then if there are any left...which I doubt, store in fridge.

• Servings : 16
• Ready in : 35 Minutes
• Recipe Type : DessertsPaleo
• Ingredient : Coconut Flour