6 egg whites (save the yokes to add to scrambled eggs)
2/3 cup honey (run your honey under some hot water if it has crystallized, it needs to be liquid)
2 1/2 cups shredded coconut
Preheat oven to 250 degrees F. Grease cookie sheets with coconut oil.
Beat egg whites until almost stiff peaks form. Add salt. Slowly pour in honey while whipping the eggs.
Fold in the shredded coconut with a spatula until it’s thoroughly mixed.
Be gentle, you don’t want to deflate the eggs.
Using a large cookie scoop or tablespoon, scoop the mixture onto the prepared cookie sheets spacing about 1 inch apart.
Time will vary depending on how big your cookies are. These took about 50 minutes. Allow to cool briefly on the cookie sheet.
Remove with a thin spatula and cool completely. They will continue to harden and dry as they cool, according to freecoconutrecipe.com.