In a large bowl combine sweetened and unsweetened coconut.
In a separate bowl, combine sugar, flour and salt. Add egg whites, honey and vanilla extract to sugar mixture; whisk until smooth. With a wooden spoon, blend egg mixture into coconut mixture until evenly mixed. Cover with plastic wrap and chill for 1 hour.
Preheat oven to 300°F.
Line a cookie sheet with parchment. Drop rounded tablespoons of batter onto cookie sheet. Press gently with the back of a spatula to flatten mounds. Bake for 20 minutes. Transfer cookies on parchment to a rack and let cool.
In a small saucepan, heat cream to near boiling. Remove pan from heat and add chocolate. Whisk until chocolate is completely melted and mixture is smooth. Let cool completely.
To make sandwiches: Spoon a mound of chocolate onto bottom of one macaroon and top with a second macaroon, pressing together firmly but gently.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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