- 1 egg white
- 3 cups unsweetened shredded coconut
- 1/2 cup cocoa
- 1/2 teaspoon sea salt
- 1/2 cup coconut milk
- 1/2 cup agave or honey
- 1 teaspoon gluten free vanilla
- Preheat oven to 325 F.
- Beat egg white until stiff and set aside.
- In a mixing bowl combine all remaining ingredients. Mix until well blended.
- Gently fold in the egg white.
- Scoop in ball sizes onto cookie sheet.
- Bake for 30 minutes.
- Store in air tight container in the fridge.