FOSTER'S MARKET COCONUT MACAROONS

7 egg whites
2 1/2 cups sugar
2 tablespoons honey
2 teaspoons pure vanilla extract
6 cups (16 ounces) sweetened flaked coconut
1 1/4 cups flour

TO MAKE BATTER:
Combine egg whites, sugar, honey and vanilla in bowl (or double boiler). Place over large saucepan of simmering water. Cook, stirring constantly, for 8 to 10 minutes, or until sugar dissolves and mixture looks milky.

Combine coconut and flour in another bowl. Toss to mix.

Remove egg white mixture from heat. Stir in coconut mixture. Cover. Refrigerate for 1 hour (or overnight) until firm.

WHEN READY TO BAKE:
Preheat oven to 300 degrees. Lightly grease 2 large baking sheets. Set aside.

Remove batter from refrigerator. Scoop about 1/4 cup or heaping tablespoon. Drop onto prepared baking sheets about 3 inches apart.

Bake for 15 to 20 minutes, or until golden brown but still soft and creamy in center. Cool for 5 to 10 minutes before removing macaroons to baking rack to cool completely.

VARIATION:

CHOCOLATE-DIPPED MACAROONS:
Dip cooled cookies halfway into 6 to 8 ounces melted semisweet chocolate. Let stand for 15 to 20 minutes for chocolate to set.

Makes about 2 dozen 2 1/2- to 3-inch cookies.
Source: The Foster's Market Cookbook by Sara Foster with Sarah Belk King