½ cup egg whites
1 ¼ cups white sugar
1 T honey ( I used an Italian honey with a very distinct flavor )
1 tsp. vanilla
14 ounces shredded coconut
¾ cup cake flour – sifted
1 lemons grated rind
8 ounces bittersweet chocolate
Whisk together the egg whites, sugar, honey and vanilla. You can use any kind of honey but remember the honey flavor will come through.
Add in the cake flour, lemon rind and coconut. Completely incorporate and put in the refrigerator until really cold.
Bake on cookie sheets lined with parchment paper. I scooped each macaroon with a small ice cream scooper. About an inch in diameter. Bake at 350 for about 8-10 minutes or until browned.
Let cool. Then dip into melted bittersweet chocolate to coat the bottoms, put in the refrigerator to harden the chocolate.