Mark Hyman, MD


Serves:1 1/2 dozen


  • 2 2/3 cups shredded unsweetened coconut
  • 1 cup sliced raw almonds
  • ¼ cup agave nectar
  • 4 large egg whites
  • walnut or grapeseed oil (to grease cookie sheet)


  1. Preheat oven to 325 degrees. Oil 2 large cookie sheets.
  2. In a large bowl, mix coconut, almonds and agave nectar until combined. Stir in egg whites and blend well.
  3. Drop mixture by heaping tablespoonfuls, about 2 inches apart on cookie sheets.
  4. Bake cookies until golden, about 20-25 minutes. Remove cookies to wire racks to cool. Store in tightly covered container.