Creamsicle Macaroons
['2 egg whites', '12 ounces (340 g) unsweetened shredded coconut', '1 (14-ounce [414-ml]) can full-fat coconut milk', '1/4 cup (60 ml) honey', 'Zest of one orange (about 1/2 tablespoon [7 ml])', '1 tablespoon (15 ml) orange juice', '2 teaspoons (10 ml) vanilla extract', 'Pinch salt']
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a medium bowl, beat the egg whites until medium peaks form.
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
Fold the egg whites into the coconut mixture.
Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
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