Baci Di Cocco (Coconut Macaroons)

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   ["Gently warm the egg whites, sugar, honey, vanilla and salt over low heat in a 3-liter saucepan. Once the sugar begins to melt and the mixture is warm to the touch, add the coconut and flour. Stir the mixture continuously with a wooden spoon for another 3-4 minutes until the mixture begins to brown and stick to the pan and appears dry.", "Remove the macaroon mix from the heat and transfer to a shallow pan to cool completely. Once cool, cover the pan with plastic film and refrigerate for 30 minutes.", "Remove the dough from the refrigerator and roll it into balls (22 g/1 oz). At this point the cookies can be frozen for up to 1 month. To do this, first freeze the rolled balls on a cookie sheet lined with parchment paper. Once they have hardened, transfer them to a sealed container and store in the freezer until ready to use.", "To bake, preheat the oven to 350F (180C).

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   Evenly space the macaroons on cookie sheets lined with parchment paper, leaving 1"" between each cookie. Allow the dough to come to room temperature before baking. Bake for 15-20 mins., until golden brown. When cool, dip in melted chocolate if desired, and set on parchment lined pan. Refrigerate just until set.

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   Enjoy!!!"]

* Per serving · 4 servings · Values may vary.

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