Gluten Free Toasted Honey Macaroons

Ingredients

Preheat oven to 400°F. Line baking sheet with parchment paper.
Combine the BeeMaid Honey, coconut, eggs and salt in a large mixing bowl. Set the bowl over a saucepan of barely simmering water. Stir the mixture for 6- 8 minutes until very hot to the touch and has thickened.
Using a cookie scoop or your hands, place mounds of batter on parchment lined baking sheet a few inches apart. Bake until lightly golden around the edges,(about 7-10 minutes) roating. Note: If tips of the coconut are browning too fast, lower the heat by 25 degrees.
Let cool completely on wire racks.
Optional Step for Chocolate Dipped Macaroons: Place the chocolate in a microwave safe bowl and microwave in 2 minute internals. Stir and repeat process until the chocolate is smooth. Let cool for 3-5 minutes. Dip the bottoms of each macaroon into chocolate, let excess drip off, and place on parchment to set (about 1 hour). Store in airtight container at room temperature.