Coconut Macaroons recipe

These yummy and simple to make coconut macaroons were baked by Andrei Utkin. An inspiration came from David Lebovitz recipes book "Ready for Dessert".

You will need:
8 egg whites
2 and 1/2 cups sugar
1/2 teaspoon salt
2 tablespoons honey
5 cups dried unsweetened shredded coconut
1/2 cup all-purpose flour
1 teaspoon vanilla extract

In a large saucepan we mix together egg whites, sugar, salt, honey, coconut, flour and vanilla. We cook the mixture gently over a medium-low heat until the bottom just begins to sizzle. Let the mixture cool a bit.

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats. With your fingers form 1 and 1/2 inch pyramids out of the mixture and place them on the baking sheets.

Bake, rotating the baking sheets midway during baking, until the macaroons are evenly deep golden brown, about 20 minutes. Let macaroons cool on the baking sheets.
The recipe makes about 60 macaroons.