Persian Lime Coconut Macaroons

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3 cups unsweetened shredded coconut

½ cup Persian Lime Infused Olive Oil

½ cup Coconut White Balsamic Vinegar

½ cup sugar

2 egg whites

1 tsp vanilla extract

A pinch of salt

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a bowl, combine coconut, Persian Lime Olive Oil, Coconut Balsamic, sugar, vanilla, and salt.

In another bowl, whisk egg whites until stiff peaks form.

Fold egg whites into the coconut mixture.

Drop spoonfuls of the mixture onto the baking sheet.

Bake for 15-20 minutes until golden brown.