In a large bowl, combine yolks, honey, ghee, and vanilla. Stir very well until mixture is completely smooth.
Add in almond flour, salt, and baking powder. Mix well until no lumps remain.
Cover and chill in the fridge for at least one hour or up to over night.
When ready to bake, preheat oven to 325° and line two cookie sheets with parchment paper.
Make balls, 1 teaspoon big, and place on the cookie sheets. 16 cookies per sheet.
Bake, one sheet at a time, for 14 minutes. Remove from the oven and slightly press each cookie down. Bake for 4-6 more minutes, until edges are slightly brown.