Instructions: In a large bowl combine flaked and shredded coconut until evenly mixed.

(Flaked coconut should be broken into separate flakes with only a few very small clumps present.) In a medium mixing bowl combine sugar, flour and salt. Add egg whites, honey and vanilla. Whisk rapidly until smooth. Pour sugar and egg white mixture over coconut mixture. Stir with a wooden spoon, then use hands and continue to blend until evenly mixed. Cover with plastic wrap. Chill for 30 minutes.

Preheat oven to 300 degrees. Line a
large cookie sheet with baking parchment. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2" apart. Gently pinch mounds into shaggy pyramids. Bake 17-19 minutes or until golden brown. Remove from oven. Transfer macaroons immediately to a cooling rack.

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