Serves:1 1/2 dozen

Ingredients

• 2 2/3 cups shredded unsweetened coconut
• 1 cup sliced raw almonds
• ¼ cup agave nectar
• 4 large egg whites
• walnut or grapeseed oil (to grease cookie sheet)

Preparation:

1. Preheat oven to 325 degrees. Oil 2 large cookie sheets.
2. In a large bowl, mix coconut, almonds and agave nectar until combined. Stir in egg whites and blend well.
3. Drop mixture by heaping tablespoonfuls, about 2 inches apart on cookie sheets.
4. Bake cookies until golden, about 20-25 minutes. Remove cookies to wire racks to cool. Store in tightly covered container.