2 1/2 cups flaked sweetened coconut
2 cups unsweetened finely shredded coconut
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 egg whites
1 tablespoon honey
1 teaspoon vanilla extract
In large bowl combine flaked and shredded coconut until evenly mixed. In a medium mixing bowl combine sugar, flour and salt. Add egg whites, honey and vanilla extract. Whisk rapidly until smooth. Pour sugar and egg white mixture over coconut mixture. Stir with a wooden spoon. Use hands and continue to blend until evenly mixed. Cover with plastic wrap. Chill for 30 minutes.
Heat oven to 300 degrees F. Line a large cookie sheet with baking parchment.
Drop rounded tablespoon of macaroon batter onto cookie sheet about 2 inches apart. Gently pinch mounds into shaggy pyramids. Bake 17 to 19 minutes or until golden brown. Remove from oven. Transfer macaroons immediately to a cooling rack.