Introduction. I hope you will enjoy them as much as I have! Katie The Warrior Wife

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2 Introduction For a long time, I thought that in order to be healthy you have to cut out dessert. Then one day I realized, if I could figure out a way to replace dessert with something healthy I could drop the guilt and enjoy something tasty after dinner. Since dessert is my favorite meal of the day ;-), I ran with this idea and I came up with 27 amazing desserts that will satisfy your taste buds. I hope you will enjoy them as much as I have! Katie The Warrior Wife 2

3 Table of Contents Introduction 2 Recipe Guide 4 Sweetened Whipped Cream w/ Fresh Strawberries 5 Chocolate Dipped Banana Bites 6 Almond Butter Brownies 7 Cinnamon Toasted Almonds w/berry Compote 8 Key Lime Pie 9 Vanilla Chia Pudding 11 Fruit Crisp 13 Vanilla Coconut Milk Ice Cream 15 Chocolate Chip Cookies 16 Snicker Doodles 18 Chocolate Mousse 20 Almond Butter Blondies 21 Mixed Fruit and Nut Chocolate Clusters 22 No Bake Peanut Butter Pie 23 Pumpkin Bars 25 Cut Out Sugar Cookies 27 Lemon Tart 28 Chocolate Cupcakes 30 Banana Upside Down Cake 32 Flourless Chocolate Cake 34 Coconut Lime Popsicles 36 Chocolate Banana Milkshake 37 Dutch Apple Pie 38 Stuffed Baked Bananas 40 Fruit and Nut Bars 41 Ambrosia Macaroons 43 3

4 Recipe Guide 4

5 Recipe 1 Sweetened Whipped Cream with Fresh Strawberries Yield 4 servings o 1 cup organic heavy whipping cream o 1 Tbsp. vanilla A few drops of sweetener, maple syrup, honey, liquid stevia o 2 pints sliced fresh organic strawberries, or berry of choice 1.) Pour chilled heavy cream into a bowl and whip until thick and fluffy, using a whisk, hand or stand mixer. Add the vanilla and sweetener. 2.) Serve with the berries and a square of dark chocolate, if desired. 5

6 Recipe 2 Chocolate Dipped Banana Bites 3 servings o 3 large bananas o 1/3 cup nut butter of choice o ½ cup melted 85% dark chocolate 1.) Slice bananas into slices about ¼-½ inch thick. 2.) Spread a little nut butter onto a banana and sandwich two slices together. 3.) Place on parchment paper on a baking sheet and freeze until solid, about an hour. 4.) Melt chocolate and remove frozen banana bites from freezer. 5.) Quickly dip each banana bite in chocolate and place back on wax paper. Freeze for another hour before serving. 6.) Store in an airtight container in the freezer for up to 2 weeks 6

7 Recipe 3 Almond Butter Brownies Yields one 9x13 dish o 1 (16 ounce) jar creamy roasted almond butter o 2 pastured eggs o 1 ¼ cups honey or maple syrup o 1 Tbsp. vanilla extract o ½ cup unsweetened cocoa powder o ½ tsp. sea salt o 1 tsp. baking soda o 1 cup dark chocolate chips 1.) Preheat oven to 325 F 2.) In a large bowl, blend almond butter until smooth with a hand blender, then mix in the eggs, honey or maple syrup and vanilla. 3.) Blend in cocoa, salt and baking soda, then fold in chocolate chips 4.) Grease a 9x13 Pyrex baking dish and pour batter in. 5.) Bake at 325 for minutes or until a toothpick comes out clean when inserted in the center. 7

8 Recipe 4 Cinnamon Toasted Almonds with Berry Compote Yields 2 servings o 2 Tbsp. slivered almonds o ½ tsp. cinnamon o 1 bag frozen organic mixed berries o ¼ cup unsweetened coconut flakes 1.) Preheat your oven to 325 F and place almonds on a parchment lined baking sheet. Sprinkle with cinnamon. Bake for 5-10 minutes until golden brown. They brown quickly so keep an eye on them. 2.) In a small pot, dump your berries in and cook them on low heat until they start to break down. You want it to be a chunky texture, not too runny. 3.) Place the berries in a bowl and sprinkle with the cinnamon almonds and coconut flakes. 8

9 Recipe 5 Key Lime Pie Yields one 9 pie Crust: o 1.5 cups almond flour o 1/2 cup macadamia nuts, ground o 1/4 cup raw coconut oil o 2 Tbsp. honey Filling: o 2 avocados o 12 dates, pitted o 1/4 raw coconut butter o juice of 14 key limes o zest of 10 key limes o 1 tsp. vanilla 1.) Place jar of coconut oil in a bowl of hot water until the oil becomes liquid. 2.) In a large bowl, mix together almond flour, macadamia nut flour, coconut oil, and honey with a fork. Mix until it comes together as a dough. 9

10 3.) Mold the dough into a pie pan, then place in freezer while making the filling. 4.) Place jar of coconut butter into a bowl of hot water until it s a scoop-able texture. 5.) In a blender or food processor, place avocados, dates, coconut butter, lime juice, zest, and vanilla and mix until smooth. 6.) Pour filling into pie crust and set in fridge for one hour. Store in the fridge up to 3 days. 10

11 Recipe 6 Vanilla Chia Pudding Yields 4 ½ cups o 1/2 cup chia seeds o 1 vanilla bean, split and seeds scraped o 1 cup (5 ounces) cashews, soaked in filtered water for 2 hours to overnight o 4 cups filtered water o 7 Medjool dates (5 1/2 ounces), pitted o Pinch of sea salt o 1/4 tsp. ground cinnamon o 2 Tbsp. coconut butter, such as Artisana o 4 tsp. pure vanilla extract o 2 cups mixed raspberries and blueberries (optional) o 3/4 cup maple syrup, for drizzling 1.) Place chia seeds in a medium mixing bowl, and set aside. 2.) Drain cashews, and rinse well. Add cashews, filtered water, dates, salt, cinnamon, coconut butter, vanilla extract, and vanilla seeds to a blender. Blend on high speed for 2 minutes, and pour into bowl with chia seeds. Whisk well. Let mixture sit for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping (pudding will thicken quickly). Refrigerate until cold, about 3 hours. 11

12 3.) Whisk pudding before serving and top with berries if desired, and drizzle with maple syrup. 12

13 Recipe 7 Fruit Crisp Yields about 4 servings Topping: o 1/3 cup coconut flour + 2 tsp. o 1 cup walnut halves, ground o 1/4 cup coconut sugar + 2 Tbsp. o 2 tsp. vanilla extract, divided o 1/2 tsp. cinnamon o 1/4 cup coconut oil o 1/2 cup coconut chips, toasted* Filling: o 3 peaches, washed and sliced o 1 cup blackberries o 1 cup blueberries o juice of one lemon o zest of half a lemon o 2 Tbsp. unsalted grass-fed butter or coconut oil o 1/2 tsp. cinnamon *Toast coconut chips for 5 minutes at 350 F. Keep an eye on them, they burn fast. 13

14 1.) Preheat the oven to 350 F. 2.) In a medium sized bowl, mix flour with ground walnuts, coconut sugar, 1 tsp. vanilla extract, cinnamon, coconut oil and coconut chips. Set aside. 3.) In a large bowl, mix the fruit with the remaining sugar and vanilla. Pour in the lemon juice and zest and let the fruit sit for about half an hour. 4.) Drain the fruit, reserving the liquid. Set the liquid in a pot and add the ghee or coconut oil. Set the pot on medium heat and allow the ghee to liquefy. Whisk in the 2 tsp. of coconut flour and allow to simmer for five minutes. Mix the liquid back into the fruit. 5.) Pour the fruit mixture into a 8x8 baking dish or pie pan. 6.) Top with the crumble and bake for minutes until top is golden brown. 14

15 Recipe 8 Vanilla Coconut Milk Ice Cream Yields 6 servings o 28 oz. full fat coconut milk o 1 tsp. vanilla extract o ½ cup maple syrup or honey o 3 pastured egg yolks 1.) Slice the vanilla bean lengthwise and scrape out the seeds. 2.) In a saucepan, whisk together the coconut milk, vanilla extract, maple syrup, and egg yolks. Heat the mixture over medium heat stirring constantly until the mixture coats the back of a spoon, about 8-10 minutes. Don t let it boil. 3.) Transfer ice cream mixture to a bowl, and cover with plastic wrap. Place the plastic wrap directly on the liquid, so no condensation forms. Place in the refrigerator and chill until cold, at least 2 hours. 4.) Using your ice cream maker according to the manufacturer s instructions, process the chilled ice cream mixture. If you don t have an ice cream maker, just place the bowl in the freezer and give it a stir every 15 minutes or so until it s the consistency of ice cream. 15

16 Recipe 9 Chocolate Chip Cookies Yields about 18 cookies o 2 cups blanched almond flour o ¼ tsp. sea salt o ½ tsp. baking soda o ¼ cup palm shortening o 2 Tbsp. honey o 1 Tbsp. vanilla extract o ½ cup 85% dark chocolate chips 1.) Preheat oven to 350 F. Combine almond flour, salt and baking soda in a food processor 2.) Pulse in shortening, honey and vanilla until dough forms 3.) Remove blade from processor and stir in chocolate chunks by hand 4.) Scoop dough one level tablespoon at a time onto a 16

17 parchment lined baking sheet and press down gently to slightly flatten 5.) Bake at 350 for 6-8 minutes 6.) Cool for 15 minutes (be careful, they ll break when hot) 17

18 Recipe 10 Snicker Doodles Yields servings o 2 cups almond flour o 2 Tbsp. coconut flour o ¼ cup unsalted grassfed butter o 1 egg o 1 tsp. vanilla extract o ¼ teaspoon baking soda o ¼ tsp. salt o ½ cup honey (you may have to add more coconut flour)* o 2 Tbsp. cinnamon o pinch of salt 1.) Preheat oven to 350 F and line a baking sheet with parchment paper. 2.) In a medium bowl combine almond flour, coconut flour, salt and baking soda until well combined. 3.) In a small bowl add egg, vanilla extract, butter, and 18

19 honey and whisk together. 4.) Pour wet ingredients into dry and mix until thoroughly incorporated and combined. 5.) Roll dough into equal sized balls (about one inch in diameter and place them on the baking sheet) 6.) In a small bowl, place 2 tablespoons of cinnamon and roll each ball around in the cinnamon until completely coated and place back on the baking sheet evenly spaced apart with enough room for flattening them. 7.) Using a cup, flatten each cookie about to about ½ thickness. 8.) Bake for minutes or until the center of the cookies are no longer completely soft and have a slight resistance to the touch. 9.) Place on a wire rack and allow to cool for at least 15 minutes. *You might need to add more coconut flour to have the dough thick enough to roll into balls. Just make it normally and if you need more, add it by the tablespoon and incorporate it thoroughly until you can roll the dough into balls. 19

20 Recipe 11 Chocolate Mousse Yields 2 servings o 1 ripe avocado o 2 3 Tbsp. unsweetened cocoa powder o 1/4 c. coconut milk o ¼ cup maple syrup or honey (add more to taste, if necessary) o ½ tsp. vanilla extract 1.) Scoop out avocado and combine it with the cocoa powder, coconut milk and maple syrup or honey in a food processor. 2.) Blend. If the mixture is too thick, add a little more coconut milk to thin it out. 3.) For best results, refrigerate until chilled. 20

21 Recipe 12 Almond Butter Blondie s Yields 9 square o 1 cup almond butter o ¼ cup honey o ¼ cup maple sugar or coconut sugar o 1 pastured egg o 1 tsp. vanilla extract o ½ tsp. baking soda o pinch of sea salt o ½ cup 85% dark chocolate chips 1.) Preheat oven to 350 F. 2.) Grease an 8x8 baking dish. 3.) Mix all ingredients together and fold in chocolate chips. 4.) Spread out evenly into baking dish and bake for minutes (the top will seem a bit soft but will harden when cooled). Let cool for about 10 minutes before slicing. 21

22 Recipe 13 Mixed Fruit and Nut Chocolate Clusters Yields servings o 2 cup 85% dark chocolate chips o 1½ cup roasted nuts or your choice (cashews, pecans, almonds, walnuts, etc.) o 1 cup dried fruit of your choice (no sugar added) o ¼ cup unsweetened shredded coconut o pinch of salt 1.) Melt chocolate in a bowl. 2.) Fold in nuts and fruit. 3.) Line a baking pan with parchment paper. Use a spoon to scoop of spoonful of the chocolate mixture and push onto the parchment paper. 4.) Sprinkle with a tiny bit of salt and sprinkle with coconut. 5.) Place in freezer and let cool for about 30 minutes or more. Once the chocolate is hard, store in the refrigerator in an airtight container. 22

23 Recipe 14 No Bake Peanut Butter Pie Yields 16 servings Crust: o 1½ cups almond meal o ¼ cup unsweetened cocoa powder o ¼ cup maple syrup o 3 Tbsp. coconut oil or unsalted grass-fed butter o Pinch of salt Filling: o 1 cup creamy all-natural peanut butter, or nut butter of your choice o ¾ cup water o ½ cup melted coconut oil or unsalted grass-fed butter o ½ cup maple syrup o Sea salt to taste Chocolate Topping: o 2 Tbsp. melted coconut oil or unsalted grass-fed butter o 2 Tbsp. pure maple syrup, at room temperature o 3 Tbsp. unsweetened cocoa powder 23

24 1.) Line an 8-inch spring form pan or pie dish with parchment paper. 2.) For the crust, combine all of the ingredients in a large mixing bowl and stir well to create a dough. Press the dough evenly into the bottom of the lined pan. 3.) For the filling, combine the first four filling ingredients in a blender or food processor, and blend until completely smooth. Scrape the sides to get the batter very smooth and evenly mixed. Taste to see if any salt is needed. 4.) Pour the filling onto the crust, and smooth the top. Place the pie in the freezer to set until firm, about 4 to 6 hours. 5.) For the chocolate topping. Combine the coconut oil, or butter, maple syrup, and cocoa powder in a small bowl and whisk well to combine, creating a smooth chocolate sauce. (If your ingredients are cold, this mixture will be clumpy, but it will become smooth again when warmed.) Once the pie is completely frozen, drizzle the chocolate over the top. 6.) Allow the pie to sit at room temperature for about 15 minutes, to make it easier to slice and serve. Store any remaining pie in the refrigerator for up to one week. 24

25 Recipe 16 Pumpkin Bars Yields servings o ½ cup pumpkin puree o ½ cup almond butter o 1/3 cup honey o 2 pastured eggs o 2 tsp. pumpkin pie spice o 1 tsp. vanilla extract o ¼ tsp. sea salt o ½ tsp. baking soda Glaze (optional): o ¾ cup pecans o ¼ cup pure maple syrup o 2 Tbsp. coconut oil o ¼ cup water o 1 tsp. vanilla extract o Pinch of sea salt 25

26 1.) Preheat oven to 350 F and grease an 8" x 8" pan. 2.) Combine all of the ingredients in a medium bowl and mix well until a smooth batter forms. 3.) Pour the batter into the greased pan and bake at 350 F for about 30 minutes, until the edges are golden brown and the center is firm. 4.) Allow to cool completely in the pan before glazing, if desired. 5.) Combine all the glaze ingredients in a blender, and blend until smooth and creamy. The glaze may be used immediately, but will thicken up when cold. Store any leftovers in the fridge for up to 4 days. 26

27 Recipe 17 Cut Out Sugar Cookies Yields 6 servings o 1 cup raw cashews o ½ cup coconut flour o 1 Tbsp. tapioca flour o ¼ tsp. sea salt o ½ tsp. baking soda o ¼ cup ghee o ½ tsp. vanilla extract o 1 pastured egg o ¼ cup honey 1.) Do not preheat your oven. Timing is based on putting the cookies into a cold oven. 2.) Grind the cashews into a flour in your food processor. 3.) Then add in the coconut flour, sea salt, baking soda and tapioca flour and pulse to combine. Add the ghee vanilla, egg and honey and pulse until you have a dough. 4.) Roll out the dough between two sheets of parchment and cut with cookie cutters of your choice. Place them on a piece of parchment paper and then bake at 350 F for minutes, or until golden brown on the edges. Decorate. 27

28 Recipe 18 Lemon Tart Yields 8-12 servings Ingredient: Crust: o 1 cup almond butter o 1 cup unsweetened shredded coconut o ⅔ cup walnuts o 1½ Tbsp. coconut butter o 1½ Tbsp. honey o pinch of salt Topping: o 5 pastured eggs, whisked o ⅓ cup honey o ⅓ cup coconut oil o juice of 4 lemons o 1 cup blueberries o ½ cup raspberries 1.) Place all crust ingredients in food processor and mix until it comes together. 2.) Add crust ingredients to an 8x8 dish and press down to form an even crust. Put in refrigerator for about 20 minutes. 28

29 3.) While the crust is hardening, make the lemon filling. 4.) Place a small saucepan over medium heat, then add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together. 5.) Continue stirring together until mixture begins to thicken. 6.) Once the lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes. 7.) When the filling is cooled, spread it over the crust then place your berries on the top and decorate as desired. 29

30 Recipe 19 Chocolate Cupcakes Yields 6 cupcakes Cupcakes: o ½ cup dates, pitted o 3 pastured eggs o 2 pastured egg whites o ⅓ cup coconut oil or unsalted grass-fed butter o ¼ cup canned coconut milk o ¼ cup coconut flour o ¼ cup unsweetened cocoa powder o 1 tsp. cinnamon o 1 tsp. vanilla extract o ½ tsp. baking soda o pinch of salt Frosting: o 1 cup chocolate chips o ¼ cup coconut oil or unsalted grass-fed butter o 1 pinch of salt 1.) Preheat oven to 350 F. 2.) Add dates to your food processor and mix until the dates become a sticky ball. 30

31 3.) Place the coconut oil, coconut milk, eggs and egg whites in the processor with the dates and blend until everything is completely liquid. 4.) Dump the date mixture into a large bowl and then add all the dry ingredients. Mix to incorporate. 5.) Scoop batter into a lined muffin tin and bake for minutes or until a toothpick comes out clean when inserted in the center. 6.) While the cupcakes bake, make the frosting. Put the frosting ingredients in a bowl and gradually melt and stir until smooth, 7.) Place in the freezer for 5-10 minutes then re-stir the frosting to soften it up. You want it to be a spreadable consistency. 8.) Once your cupcakes are done baking, let them completely cool, or the icing will melt off. 9.) Frost and decorate as desired. 31

32 Recipe 20 Banana Upside Down Cake Yield 8-10 servings Fruit Layer: o 2 Tbsp. unsalted grass-fed butter or coconut oil, melted o 1 small banana, sliced o 2 Tbsp. walnut pieces (optional) o 2 Tbsp. coconut sugar o 1 tsp. ground cinnamon. Cake Layer: o 2 pastured eggs, beaten. o ⅓ cup maple syrup for paleo o ¼ cup coconut milk, or unsweetened almond milk. o 1 tsp. vanilla extract o ½ tsp. baking soda. o 1 tsp. apple cider vinegar. o 1 small banana, mashed o ⅓ cup coconut flour 1.) Preheat oven to 350 F, and lightly grease a 9 cake pan. 2.) Place 2 tablespoons butter or coconut oil into cake pan then put pan into preheating oven for a couple minutes to 32

33 melt butter or oil. Once melted, make sure butter or oil is evenly covering the bottom of the pan. 3.) Sprinkle 2 tablespoons coconut sugar and 1 teaspoon cinnamon on the butter or oil. 4.) Layer the banana slices on top of the sugar and then the walnut pieces if desired. Set aside. 5.) In a large mixing bowl combine all the cake layer ingredients except for the coconut flour. Mix thoroughly, then add the coconut flour and mix well, scraping down the sides of bowl. Make sure there are no clumps of coconut flour. 6.) Carefully spread the batter out evenly on top of the bananas and bake for about 25 minutes or until top of cake is browned and center is set. 7.) Remove from oven and let cool completely. Carefully use a knife to separate the side of the cake from the pan. Turn pan upside down onto a large plate or serving platter. Cake should fall onto the center of the plate. Slice and serve. 33

34 Recipe 21 Flourless Chocolate Cake Yields servings o 6 oz. 85% dark chocolate o 1/4 cup unsweetened apple sauce o 1/4 cup melted coconut oil o 1/2 cup + 2 tbsp good quality unsweetened cocoa powder o 2 Tbsp. hot coffee o 3 pastured eggs o 3/4 cup honey o Pinch of sea salt o 1 tsp. vanilla o Unsweetened coconut powder for dusting (optional) 1.) Preheat oven to 350 F and grease a 9 spring form pan. 2.) In a bowl melt chocolate, then mix in coconut oil and stir until combined. 4.) Add in remaining ingredients and mix completely 5.) Pour mixture in pan and bake for 25 minutes, or until a toothpick comes out clean when inserted in the center. 6.) Let cool completely before removing from pan. 34

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36 Recipe 22 Coconut Lime Popsicles Yields 8 popsicles o 3 cups coconut cream or full fat coconut milk o ¼ cup honey o 4 Tbsp. fresh lime juice 1.) Place all ingredients in a medium sized mixing bowl. Whisk until well combined. Taste and add additional honey or lime juice if desired. 2.) Pour into popsicle molds and freeze for 4 hours or until frozen solid. To serve, run pops under warm water to loosen and serve right away. 36

37 Recipe 23 Chocolate Banana Milkshake Yields 2 Servings o 12 large ice cubes o 1 banana o 2 Tbsp. honey o ½ tsp. vanilla extract o 2 Tbsp. unsweetened cocoa powder o 1 cup + 2 Tbsp. coconut milk or almond milk 1.) Place all ingredients in a blender. 2.) Start on low and blend everything together, slowly turning the speed up to medium. Blend until smooth and creamy. 3.) Pour into glasses and serve. 37

38 Recipe 24 Dutch Apple Pie Yields servings 1 gluten-free pie shell Filling: 6 tart apples peeled, cored and sliced 3/4 cup coconut sugar 2 Tbsp. coconut flour 2 tsp. cinnamon Topping: 1 cup chopped walnuts ½ cup almond meal ½ cup coconut flour ¼ cup coconut oil ¼ cup coconut sugar 1 tsp cinnamon 1.) Preheat the oven to 350 F and bake the crust for about 15 minutes. Mix the apples with the coconut sugar, coconut flour and cinnamon, then put in unbaked pie crust. 2.) Stir together all the ingredients for the topping and mix until incorporated but still crumbly. Remove the crust from the oven, add your filling, then crumble your topping over 38

39 the top. Bake for about 45 minutes or until the top is golden brown. 39

40 Recipe 25 Stuffed Baked Bananas Yields 1 serving o 1 medium sized banana o 1-2 Tbsp. almond butter or nut butter of choice o ½ tsp. cinnamon (optional) o ½ Tbsp. chocolate chips (optional) o other toppings such as shredded coconut, chopped nuts, chopped dried fruit, etc. 1.) Preheat the oven to 375 F. 2.) Leave the peel on the banana and carefully cut about ½ deep into and down the length of the banana. Do not cut through the peel on the bottom. 3.) With the back of a spoon, widen the cut to make room for the almond butter and toppings. 4.) Spoon the almond butter throughout the slice in the banana and sprinkle with cinnamon and other toppings. 5.) Wrap completely in aluminum foil and bake for 15 minutes. Remove from oven and let cool for a few minutes or until it s cool enough to handle. Unwrap and either eat directly from the foil or transfer to a plate. 40

41 Recipe 26 Fruit and Nut Bars Yields about 15 bars o 1 cup raw almonds o ½ cup raw pecans o 12 Medjool dates, pitted o 1 cup dried cherries (unsweetened) o 2 Tbsp. coconut oil o 1/2 cup finely shredded unsweetened coconut flakes o ¼ tsp. salt 1.) In a food processor, pulse the nuts and the salt until finely chopped but still chunky. Some will be ground up almost like almond meal but they will not all be consistent. 2.) Pour the nuts into a mixing bowl then add the dates and cherries to the food processor and process until it makes a paste. 3.) Add the coconut oil to the dates and cherries and mix together. 4.) Add the date mixture to the nuts and shredded coconut and mix together by hand until combined. 5.) Grease a baking sheet with either unsalted grassfed 41

42 butter or coconut oil and spread the bar mixture out into your desired thickness, about ½ thick. 6.) Refrigerate until firm then cut into squares. Store in the refrigerator. 42

43 Recipe 27 Ambrosia Macaroons Yields about 45 o 6 pastured egg whites o 1/4 tsp. salt o 1/2 cup honey o 1 Tbsp. vanilla o 2 tsp. orange zest o 3 cups unsweetened shredded coconut 1.) Preheat your oven to 350. In a medium sized mixing bowl, whip the egg whites and salt until stiff. 2.) Fold in honey, vanilla, zest and coconut. 3.) Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time. 4.) Bake at 350 for minutes, until lightly browned. 43