- 2 cups dried, unsweeteed, finely shredded coconut
- 1/3 cup light honey
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/8 teaspoon salt (optional)
Preheat oven to 325° F. Line baking sheets with parchment paper.
Combine coconut and honey in a bowl. Add unbeaten egg whites, vanilla extract, almond extract and salt. Mix with a broad silicone spatula or wooden spoon.
Drop onto the parchment-lined baking sheet by the teaspoonful, and use wet fingers to mold into tiny haystack shapes or pyramids. Bake for 20 to 22 minutes, until golden brown.
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