Almond-Coconut Macaroons

1/4 cup evaporated cane juice sugar
1 large egg white
1 cup UNSWEETENED shredded coconut
1/4 cup chopped almonds
1/2 t pure vanilla extract
pinch of salt

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Whisk sugar and egg white together. Stir in remaining ingredients. Drop by 2 T mounds onto sheet, 2" apart. Bake until golden around the edges, about 15 minutes. Cool at least 5 minutes on the sheet.

Makes 8 large macaroons.