This one of my families all time favorite recipes! These egg free macaroons are packed with coconut oil goodness (I think that means they actually make you lose weight...right?), sweetened with honey, and accented with vanilla. Simple ingredients, simple instructions and simply delicious. Best of all they are EGG FREE for all of you "eggfreebies" (yea, that's my new word). Paleo/Vegan/Raw/Gaps/Primal
These macaroons can be made vegan by subbing the honey for a vegan friendly sweetener like coconut nectar or maple syrup. Even though they are baked at the low temp of 195 degrees, they can also be made officially raw by using a dehydrator to 'set' them instead of your oven and using "Let's Do Organic" shredded coconut (Yep it's "raw", checked with the company).
Note: "Let's do Organic" shredded coconut IS my preferred coconut for this cookie in regards to texture as well. I have tried it with the "Bobs Redmill" brand of shredded coconut, and it's good, but a bit crumbly due to it's coarse grind. Baking/dehydrating times will vary, depending on your oven/dehydrator.