2in mixer add egg whites and heat until frothy. add the cream of tartar and beat until stiff peaks form. gradually add the honey, then the extract.
3turn off mixer and gently fold in the shredded coconut.you want the mixture to be stiffer than meringue (not soupy), but not as thick as cookie dough. if its soupy, add a little more shredded coconut.
4drop by rounded spoons onto cookie sheet. bake 20 to 25 minutes.