YEILDS APPROX. 7 COOKIES
WHAT YOU WILL NEED:
Mixer Medium sized bowl Cookie tray Parchment paper Oven
1 cup shredded coconut 2 egg whites (room temp) 1/4 cup maple agave syrup blend 2 heaping teaspoons finely ground espresso 1/2 tsp. Pure bourbon vanilla extract 1/4 tsp. sea salt
Mix together Eggs Whites and Maple Agave, in a mixer, on high for about 5-8 minutes. The mixture will become foamy when done.
Continuing to mix--Add in vanilla and sea salt. Then, gradually add your shredded coconut and ground espresso.
Transfer to a bowl. Cover and leave in the fridge for 1-2 hours.
Preheat oven to 350 F.
Use a spoon go scoop out about 2 heaping tablespoons of batter. Press it together firmly into a ball and gently place on ur cookie tray lined with parchment paper. Repeat until no more dough is left.
Put in oven for about 15 minutes.
Let your cookies cool and enjoy!!!! It's a great afternoon treat with some tea or coffee. Or even a nice breakfast treat. Us Frenchie's tend to like our sweets in the morning.