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1
In a Dutch oven or very large saucepan, mix together the egg whites, sugar, salt, honey, coconut, flour, and vanilla.
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2
Set over medium-low heat and gently cooking the mixture, stirring frequently to dry it out a bit.
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3
When the bottom just begins to sizzle, transfer the mixture to a medium bowl and let cool slightly.
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4
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
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5
Line 2 baking sheets with parchment paper or silicone baking mats.
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6
When the mixture is cool enough to handle, use your fingers to form it into tight 1 1/4-inch (3-cm) pyramids and place them on the prepared baking sheets (they wont spread during baking so you can place them fairly close together).
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7
Bake, rotating the baking sheets midway during baking, until the macaroons are uniformly deep golden brown, about 20 minutes.
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8
Let cool completely on the baking sheets.
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9
To dip the macaroons in chocolate, remove the cookies from the baking sheets.
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10
Turn over the parchment paper sheets so the clean sides are facing up or line the baking sheets with plastic wrap.
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11
Add the chocolate to a medium heatproof bowl.
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12
Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
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13
Dip the bottom of each macaroon into the melted chocolate, scraping any excess chocolate against the inside rim of the bowl.
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14
After dipping, place the cookie, dipped side down, on the prepared baking sheet.
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15
Refrigerate until the chocolate hardens.
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16
The batter can be refrigerated for up to 1 week or frozen for up to 1 month.
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17
The macaroons, dipped or undipped, can be kept in an airtight container for up to 3 days.
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18
Milk chocolate can be used in place of the dark chocolate.
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19
To make these cookies for Passover, substitute ground almonds or matzoh meal for the flour.
