3 egg whites
1 tsp raw honey
½ tsp stevia
2 tsp organic vanilla extract
2 tsp fresh grated ginger
1 cup unsweetened shredded coconut
1 cup unsweetened coconut flakes
Preheat oven to 350 degrees F
In a large bowl, whisk egg whites until light and cloudy. Add stevia, honey, vanilla and ginger. Fold in shredded coconut and coconut flakes until combined.
Line a baking sheet with parchment paper. Drop tablespoon size mounds of coconut mixture onto baking sheet.
Bake for 10-12 minutes or until macaroons just begin to brown. Cool on baking sheet for 10 minutes before removing.
Optional to drizzle with melted dark chocolate.