Coconut Macaroons

This is a simple and tasty way to use up extra egg whites.  These are also essentially the same as "normal" macaroons so make a nice snack for non-GAPS visitors.

INGREDIENTS:

6 egg whites
1/4 tsp salt
1/3 c honey (you can use much less if preferred)
1 1/2 T vanilla extract OR 1 T vanilla extract and 1 tsp almond extract
3 c shredded coconut

METHOD:

Pre-heat oven to 300 degrees.

Beat egg whites until soft peaks form.  Add the salt, honey, and extract slowly as you continue to beat until stiff.  Fold in the coconut or add while the mixer is running (if using a mixer).

Drop by teaspoonfuls onto a baking sheet lined with parchment paper and bake for 30-40 minutes, until lightly browned but not scorched.

Let cool slightly before removing from parchment.  Once cool, store in an airtight container.