This recipe is quick to whip up and so very delicious. They travel well and are gluten and grain-free and GAPS compliant. This sweet coconut goodness melts in your mouth.

Ingredients

• 2/3 cup honey
• 6 egg whites
• Pinch salt
• 2 1/2 cups unsweetened shredded coconut
• Candy eyes (found in craft store)
  

Direction

• Preheat oven to 350 F. Line cookie sheet with parchment paper and set aside.
• Mix all ingredients well
• Use an ice cream scoop to place the mixture on the cookie sheet; space them about 2 inches apart
• Gently press two candy eyes on each mound.
• Bake for 20 minutes, or until the macaroons are nicely browned. Let cool.
• Remove with a spatula and cool completely. They will become harden as they cool down.

If you like coconut, you’ll love these cookies! They are scrumptious and a healthy treat for Halloween.