Golden and crispy outside, tender and chewy inside, coconut macaroons are one of the most basic and satisfying treats in my bag of tricks. Unlike most of the macaroons out there, these are only lightly sweetened…a quality that really highlights the flavor and texture of the good coconut.

Preheat the oven to 325F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper.

In a bain-marie (or double boiler) combine the egg whites, sugar, honey, vanilla and salt.

Whisk over medium heat until frothy and warm (120-130F.)

Using a spatula, fold in the coconut and flour until just incorporated. Be careful not to overmix.

Place rounded tablespoons onto the prepared pans. Bake on the middle shelf of the oven until golden brown, about 20 minutes. Serve warm or at room temperature.

Store in an airtight container for up to 1 week.