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Coconut macaroons
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| 1/2 cup | large egg whites |
| 1 1/4 cups | granulated sugar |
| 1 T. | Honey |
| 1 t. | Vanilla extract |
| 7.5 oz. | unsweetened shredded coconut |
| 1/2 cup plus 2 tbsp | cake flour |
| 4 oz. | bittersweet chocolate, coarsely chopped |
In a stainless steel bowl, whisk together egg whites, sugar, honey, and vanilla until blended. Place over a pan of simmering water and cook, whisking occasionally, heat the mixture to the temperature of warm bath water.
Remove bowl from heat and fold in the coconut and flour. Refrigerate the dough until firm and mold into 1-inch balls.
Preheat oven to 300 degrees. Line a baking sheet with parchment paper and put the cookies, several inches apart, on the pan.
Bake until golden brown, about 15 minutes. Cool the macaroons for about ten minutes and then remove them from the pan.
Melt the chocolate over a double boiler and line another sheet pan with parchment paper. With a knife, spread a thin layer of chocolate on the bottom of each macaroon and place them chocolate side down on the parchment lined pan.
Refrigerate the macaroons for about one hour, until the chocolate hardens.
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