- 2 large egg whites
- 1/4 cup honey
- 1/4 teaspoon sea salt, preferably Celtic
- 2 1/2 cups coconut flakes
In a medium-sized bowl, whisk together the egg whites and honey with a fork. Briefly whisk in the salt, then stir in the coconut flakes. Place the bowl in refrigerator to chill for ½ hour.
Preheat the oven to 350 degrees.
Fill a 2-tablespoon scoop with batter, heaping full. Using your hand, firmly pack the batter into the scoop so it is level. Release the batter onto a parchment paper-lined baking sheet. Bake until the macaroons are golden brown, about 10-12 minutes. Let cool for 1 hour and serve.