1 7-ounce bag unsweetened shredded coconut (2 2/3 cups)
1 cup sliced raw almonds
1/4 cup raw honey
4 large egg whites
1. Preheat oven to 325 degrees F. Grease 2 large cookie sheets. Into
large bowl, measure coconut, almonds, and honey. With spoon, mix until
combined. Stir in egg whites until well blended.
2. Drop mixture by heaping tablespoons, about 2 inches apart, on cookie
sheets. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
through baking time. With pancake turner, remove cookies to wire racks to
cool completely. Store cookies in tightly covered container.
Yields: About 1 1/2 dozen
Adapted from: http://homearts.com/dynamo/main.jhtml?/1295maca.htm [now dead]