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1
Preheat oven 350 degrees F.
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2
Line 3 cookie sheets with parchment paper.
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3
Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
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4
Process until mixture is finely ground and well combined.
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5
Put egg whites in the clean bowl of electric mixer.
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6
Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
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7
Place over low heat and beat constantly with a whisk until warm and frothy.
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8
(This will happen almost immediately; be careful not to overheat, or the whites will cook).
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9
Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
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10
Add the salt to the whites and beat at high speed until they become white and thick.
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11
With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
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12
Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows).
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13
Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
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14
Combine gently but thoroughly.
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15
Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
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16
Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
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17
To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
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18
Position oven rack on the center shelf.
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19
Place macaroons in oven and reduce temperature to 325 degrees F.
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20
Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
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21
Let sheet sit on a wire rack for 5 to 10 minutes.
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22
Use a thin metal spatula to transfer the cookies.
