- 4 egg whites
- 250 Grams sugar
- 1/4 Teaspoon kosher salt
- 1 Tablespoon clear honey
- 200 Grams shredded coconut, unsweetened
- 1/2 Teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper.
Measure out all the ingredients into a medium-sized, heavy-bottomed pan. Place over a medium-low heat and stir constantly. As the mixture starts to warm up, it will be easier to stir everything together.
Reduce the heat to low, and keep stirring until the mixture thickens and begins to dry out. Make sure it doesn’t burn on the bottom of the pan.
Scoop individual portions of the mixture on to the prepared baking tray. Bake for 15-20 minutes, until the macaroons are puffed and golden. Allow to cool completely before serving.