Sweet Maccaroon Angels

What you'll need

• 1 1/4 cups sweetened flaked coconut
• 1 14 cups unsweetened shredded coconut
• 1/2 cup sugar
• 1 1/2 tablespoons flour
• 1/8 teaspoon salt
• 2 large egg whites
• 1 1/2 teaspoons honey
• 1/2 teaspoon vanilla extract
• 36 Necco wafers

How to make it

1. With clean, dry hands, thoroughly combine the two types of coconut in a large bowl.
2. In a medium-size bowl, combine the sugar, flour, and salt. Add the egg whites, honey, and vanilla extract and rapidly whisk the batter until smooth and frothy, about 30 seconds.
3. Pour the mixture over the coconut and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
4. Heat the oven to 300° and line a large baking sheet with parchment paper or aluminum foil lightly coated with cooking spray. Place 12 evenly spaced mounds of dough on the baking sheet, each about ¼cup, loosely packed. With your hands, gently shape each mound into a tall cone with a blunt top. If the dough sticks to your fingers, dampen them with water, shake off the excess, then continue.