Macaroons

These are the moistest macaroons - they are easy and traditional and delicious made with honey!Recipe adapted by Jan Buhrman and Sheryl Dagostino from Martha Stewart's Macaroons.Makes 12-15¾ cup sugar OR ½ cup honey2 ½ cups organic unsweetened shredded coconut or flaked coconut or combination2 large egg whites1 teaspoon vanillaPinch of sea saltPreheat oven to 350 degrees F. Line a baking sheet with parchment paper.Mix all ingredients together in a bowl until well-combined. Moisten hands with water. Using a 1 ½ tablespoon scoop (or similar), press mixture into scoop and place molded cookie flat side down on baking sheet.Bake for about 15-20 minutes until a light golden color.VARIATIONS:-substitute almond extract for the vanilla (or try ½ teaspoon of each)-add ½ cup bittersweet chocolate chips-add one more egg white + ¼ cup unsweetened cocoa powder (NOTE: chocolate macaroons bake about 5 minutes longer)-dip finished and completely cooled macaroons in 4 oz. melted semi-sweet chocolate – best to dip ½ of each cookieImage Credit:  little blue hen