Rebecca’s Coconut Macaroons

Instructions

Position two oven racks in the center and upper part of the even, Preheat oven to 350°.

In a large, heavy-bottomed pan, warm the egg whites, sugar, salt, and honey, stirring over medium heat.

When the egg whites are warm to the touch, stir in the coconut, flour, and vanilla.

Continue cooking over medium heat, stirring constantly, until the mixture is slightly dry and the bottom has just begun to sizzle and scotch (about 10-15 minutes). Cool. You can refrigerate this mixture at this point for a day or two.

When cool enough to handle, form the mixture (using wet hands) into 1-inch mounds with your fingers and space them evenly on parchment-lined baking sheets.

Bake for 18 to 20 minutes, rotating the baking sheets and switching racks midway through baking so the macaroons brown evenly. Cool.

Cover another baking sheet with parchment paper.

Melt the chocolate in a small saucepan set over barely simmering water (or use a double boiler). When the chocolate is almost completely melted, remove the bowl from the heat and stir until chocolate is fully melted. Dip each cookie sideways in the chocolate, and set cookies on parchment-lined baking sheet. Cool completely. Store in an airtight container. Enjoy!