|Unblanched almonds||2 Cup (32 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Shredded unsweetened coconut||2⁄3 Cup (10.67 tbs)|
Preheat oven to 425°F.
Pulverize almonds in blender, 1/2 cup at a time.
Sift to remove any large pieces.
Gradually blend honey into ground almonds.
In electric mixing bowl, beat egg whites, at high speed, until stiff peaks form.
Slowly beat in the almond mixture until thoroughly combined.
Add vanilla extract.
Using a teaspoon, shape mixture into one inch balls; (if too thin, add more ground almonds to the mixture) roll, in shredded coconut, and arrange two inches apart on an oiled cookie sheet.
Flatten with a damp spatula.
Bake in preheated oven for about 10 to 12 minutes or until golden.
Remove cookies from pan and place on wire rack to cool.