From inthekitchenwithkath.com
(Adapted from the recipe in Dessert for Two by Christina Lane)
Makes 6 cookies
1 cup packed (3 ounces) unsweetened finely shredded coconut
¼ teaspoon kosher salt
3 tablespoons (45 mL) honey
1 large egg white
¼ teaspoon almond extract
Parchment paper for the baking sheet (or cooking spray)
1. Preheat the oven to 350˚ and line a small baking sheet with parchment paper (or spray it with cooking spray).
2. Stir the coconut and salt together in a bowl.
3. In another small bowl, lightly beat the honey, egg white, and almond extract together.
4. Pour the liquid ingredients into the coconut and stir well until it is all blended together.
5. Make 6 balls of dough, packing each one as tightly as you can, and put them on the prepared baking sheet.
6. Bake for 17 minutes, or until golden brown.
7. Place the baking sheet on a cooling rack and let the macaroons cool completely before removing them from the pan.
8. When they’re completely cool, remove the macaroons to a serving plate.