Coconut macaroons (Biscuit)

Macaroons - Makes 24

Ingredients:

• 4 egg whites
• 1/2 tsp sea salt
• 2 tablespoons arrowroot (corn flour)
• 1/2 cup maple syrup
• 1 tablespoon Vanilla extract
• 2 cups organic dried unsweetened coconut meat, finely chopped.

Pre-heat oven to 300 degrees. Beat egg whites with salt in a cooking bowl until they form stiff peaks. Add the arrowroot and continue to beat it until mixed. Gradually blend in the syrup and vanilla. Add in the coconut meat and fold well.  Line a baking tin with a buttered baking sheet, then drop a spoonful of the mixture onto the baking sheet until you have 24 evenly sized mounds of mixture. Place in the oven for 30 minutes then reduce the oven to 200 degrees and bake for a further hour or until the macaroons are completely dried out. Place on a cooling rack wih baking sheet still attached, once completely cooled, remove from paper and store in an air tight container.