This recipe comes from our book "Clean Slate: A Cookbook and Guide."
- Yield: Makes 15
Photography: Johnny Miller
- 1 large egg white
- 2 tablespoons honey
- 1/4 teaspoon pure vanilla extract
- Grated zest of 1 lemon
- 1/8 teaspoon coarse salt
- 1 1/2 cups finely shredded unsweetened coconut
- 2 ounces dark chocolate (at least 70 percent cacao), melted
Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.
Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.