Coconut Macaroons
from Ready for Dessert by David Lebovitz
4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut
¼ cup flour
½ teaspoon vanilla extract
In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.
Heat over low/medium heat, stirring constantly, scraping the bottom as you stir.
When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees.
Scoop the dough into 1 1/2-inch mounds with your fingers or a scooper. (You will get 24-30 depending on how big you make them.) Place the scoops evenly spaced on the baking sheet. Bake for 15-20 minutes, until deep golden brown. Cool completely.
