Coconut Macaroons

¨         8 egg whites

¨         2½ cups sugar

¨         ½ t. salt

¨         2 T. honey

¨         5 cups unsweetened dried coconut

¨         ½ cup flour

¨         1 t. vanilla

¨         1 t. almond extract

¨         12 oz. plus of bittersweet or semisweet, the very best chocolate, chopped up

Position racks in oven in center and upper section. Preheat to 350°. In a large heavy bottom pan, warm egg whites, sugar, salt, and honey, stirring over medium heat. When egg whites are warm to the touch, stir in coconut, flour, and vanilla. Stir constantly over medium heat until mixture is lightly dry and starts to sizzle and scorch. Cool until you can handle without burning your hands (at this point you can refrigerate and make later if desired.) 

Now, this is the difficult part.  I load a canvas pastry press (bag)  and squeeze out a 1½ to 2 in. swirled mound, (I’ve tried a #2 star tip) placing on parchment paper on baking sheets. You could form with your hands, but they wouldn't have that cool effect! Bake for 18-20 minutes, rotating pans and switching racks to cook evenly. Cool. Dip cookies halfway into melted chocolate; let excess drip off. Let stand at room temperature or refrigerate on a waxed paper lined tray for 30 minutes or until chocolate sets. Enjoy!

Yield: about 45, depending on their size.
Wine Suggestion: A Sweet Riesling, sweet Gewürztraminer or Sauterne.