TO DIE for macaroons!

I've been wanting to make these macaroons since I received Laura's Wholesome Junk Food Cookbook in the mail. I've always had excuses like, oh it's going to take too much time, and I lack the energy. Well I lacked the energy today, but my desire to try these cookies overcame the lethargy.

Several positive things to say about this recipe:
1. It only took 20 minutes, including baking time.
2. If you're weird about calories, the worst thing for you is ONE tablespoon of sugar. Make it all-natural evaporated cane juice, and really you just shouldn't be worrying at all!
3. These are super delicious

Recipe:
Breakfast Macaroons
2 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch unprocessed sea salt
1 tbsp evap cane juice
1 1/2 tsp agave syrup
1 1/2 tsp maple syrup
1 1/2 tsp melted coconut oil
3/4 - 1 c finely shredded unsweetened coconut

Preheat oven to 300 F and grease a cookie sheet. Take all ingredients except the coconut and mix with an electric mixer until soft peaks form.
Add the coconut slowly using a spoon and folding it into the mixture until the consistency gets slightly thicker. Then use a tablespoon and scoop the mixture on to the cookie sheet. It yields 12 macaroons. Bake for 12-15 minutes.

Voila!