Rich in flavor, and yet a light dessert that melts in your mouth. This recipe can also be easily adjusted to be gluten free!

Credit:  Breadfarm in Edison, WA

Yields ~ 50 1oz cookies

• 13.3 ounces egg whites
• 19 ounces unrefined cane sugar
• 17.25 ounces finely shredded, unsweetened coconut, toasted
• 3 ounces all-purpose flour (substitute with any GF flour alternative)
• 1 teaspoon kosher salt
• 1 ounce honey
• 1 teaspoon vanilla

1. Combine egg whites, flour, sugar, salt and honey in a heavy-bottomed pot.
2. Add half of coconut and stir to combine.
3. Over medium heat, cook mixture for 5-7 minutes, working in remaining coconut as the sugar begins to caramelize. Stir every few minutes so the mixture does not scald on the bottom, but gets well browned. Total cooking time should be 25-30 minutes.
4. Remove from heat and stir in vanilla.
5. Refrigerate dough, covered, overnight.
6. Scoop into balls on parchment-lined sheet pans and bake at 325˚ F for 18-22 minutes, until golden brown.
7. Allow macaroons to cool completely. Finish by dipping the bottoms of the cookies in melted chocolate, or drizzling the chocolate over the macaroons.