📖 Instructions

1. Alright, let's get started! First things first, preheat that oven to 325°F (160°C). This ensures even baking, crucial for our delicate macaroons. Line your baking sheets with parchment paper. Trust me; it makes clean-up a breeze and prevents sticking.
2. Now, in a large mixing bowl, toss together the shredded coconut, almond flour, and those finely chopped almonds. Make sure it’s all evenly mixed. We're building flavor here!
3. In a separate bowl, whisk together the honey (or maple syrup if you're going that route), egg whites, almond extract, and a pinch of salt. Whisk until slightly frothy. Don't overdo it; just a light froth is what we're aiming for.
4. Pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined. Resist the urge to overmix! Overmixing can lead to tough macaroons, and nobody wants that.
5. Let the mixture sit for about 10 minutes. This allows the coconut and almond flour to absorb the moisture, resulting in chewier macaroons. It's like a mini spa day for our batter!
6. Using a cookie scoop or a spoon, drop rounded tablespoons of the mixture onto the prepared baking sheets. Leave a little space between each one – they won't spread much, but it's always good to give them some breathing room.
7. Pop those baking sheets into the preheated oven and bake for 20-25 minutes, or until the macaroons are lightly golden brown. Keep a close eye on them – ovens can be quirky, and we want perfectly golden, not burnt, macaroons.
8. Once baked, carefully remove the baking sheets from the oven and let the macaroons cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to firm up.
9. Now, the hardest part: waiting for them to cool! Once they're cool enough to handle, go ahead and drizzle with melted chocolate and a sprinkle of sea salt, if you're feeling fancy. Or just dive right in – they're delicious either way!
10. Don't be scared if they crack a little. That's perfectly normal! Macaroons are rustic little treats, imperfections and all.
11. If you find your macaroons are spreading too much, try chilling the batter for 30 minutes before scooping. This helps firm up the mixture and prevents excessive spreading.
12. And hey, if you accidentally burn a batch (it happens to the best of us!), don't despair! Learn from it, adjust the baking time or temperature, and try again. That's how we become better bakers!