2 1/2 cups flaked, sweetened coconut
2 cups unsweetened finely shredded coconut
1 cup sugar
3 TBSP flour
1/4 tsp salt
4 egg whites
1 TBSP honey
1 tsp vanilla In large bowl stir together both coconuts until evenly mixed. (Should be clump-free.) In a medium mixing bowl combine sugar, flour and salt. Add egg whites, honey and vanilla. Whisk rapidly until smooth. Pour sugar and egg white mixture over coconut mixture. Stir with wooden spoon then use hands to blend until evenly mixed. Cover. Chill for 30 minutes.
Preheat oven to 300°F. Line a large cookie sheet with baking parchment paper.Drop rounded tablespoonsful of macaroon batter onto cookie sheet about 2 inches apart. Gently pinch mounds into shaggy pyramids. Bake 17-19 minutes or until golden brown. Remove from oven and transfer immediately to a cooling rack. Makes about 2 dozen macaroons.
Cookbook Section: Desserts / ID: 133
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