In a large bowl or stand mixer, beat the egg whites until stiff peaks form.

Fold in the honey, vanilla, coconut, and salt. Let sit for 15 minutes.

While the macaroon mixture is resting, preheat oven to 350ºF and line a baking sheet with parchment paper.

Stir up the macaroon mixture to redistribute any liquid that has settled at the bottom of the bowl, then use a small (1 1/2-tablespoon) cookie dough scoop to drop the batter onto the lined baking sheet.

Bake for 12-15 minutes, until lightly browned on top.

Remove the macaroons from the oven and gently transfer them to a wire cooling rack. Allow to cool to room temperature, at least one hour.

Line a baking sheet with wax paper.

In a small (1-quart) saucepan over a very low flame, melt 3/4 of the chocolate, stirring frequently. When it has fully melted, add the remaining chocolate, turn off the heat, then stir until the chocolate is completely melted and smooth.

One by one, dunk the macaroons into the chocolate. Slide two forks under the macaroon to gently lift it out of the chocolate, then transfer it to the wax paper-lined baking sheet. When you've dunked all of the macaroons, use a spatula to drizzle the remaining melted chocolate over the tops of the macaroons.

Allow the chocolate to set up and cool, setting the pan in a cool, drafty spot to speed up the process.

When the chocolate has fully set up, remove the macaroons from the wax paper and store in an air-tight container, refrigerated, for up to a week.