• Combine the sugar, honey, egg whites, vanilla and salt by beating with a hand mixer for 2 minutes.
  • Add the coconut and refrigerate for 1 hour.
  • Using a small scoop(about 2 inches in diameter) or a heaping teaspoon, form into balls, spacing 1 ½ inches apart.
  • Gently flatten each ball.
  • Bake at 325° for 9-10 minutes until edges are begin to turn golden.
  • Cool completely.