Preparation / Directions:
Preheat oven to 350 degrees. In a large saucepan, with a heavy bottom, stir the egg whites, sugar, salt and honey over moderate heat until warm. When the egg whites are warm, mix in the coconut and flour. Continue to cook, stirring constantly, until the mixture is slightly dry. (The bottom of the pan may begin to scorch). Remove from heat. When cool enough to handle, form the coconut mixture into 2-inch balls, and place evenly spaced, on a parchment- lined baking sheet. Bake clusters for 18 to 20 minutes, turning the pan as necessary to brown them evenly. Cool. Store up to a week.
*Unsweetened coconut is generally available in natural food stores either in bulk or pre-packaged. Make sure it is fresh by smelling it. It should smell like a ripe coconut, and should be pure white.