Chocolate Macaroons (Dairy, Gluten and Refined Sugar Free)

This is not my recipe but one from Danielle Walker's Against All Grain.  Danielle's recipe is for Chocolate Mint Macaroons however I made these without the mint.  They turned out so well, I can't stop eating them.  Definitely be making these more often and especially for Christmas.

Ingredients

• 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

Directions

1. Preheat oven to 325 F.
2. Beat egg white until stiff and set aside.
3. In a mixing bowl combine all remaining ingredients.  Mix until well blended.
4. Gently fold in the egg white.
5. Scoop in ball sizes onto cookie sheet.
6. Bake for 30 minutes.
7. Store in air tight container in the fridge.