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1
Fill a large saucepan with 2 inches of water and bring it to a boil over high heat.
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2
Reduce the heat to low so the water is just simmering.
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3
Whisk together the sugar, egg whites, honey, vanilla, and salt in a large heatproof bowl.
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4
Set the bowl over, but not touching, the simmering water.
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5
Heat, whisking frequently, until the sugar has dissolved and the mixture looks thicker, paler, and is hot to the touch, about 8 to 10 minutes.
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6
Remove the bowl from the heat and stir in the coconut and flour.
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7
Cover and refrigerate the dough for at least 6 hours or preferably overnight.
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8
Heat the oven to 350 degrees F and arrange a rack in the middle.
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9
Line a baking sheet with parchment paper.
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10
Stir the dough and drop level tablespoons onto the baking sheet about 2 inches apart.
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11
Store the remaining dough in the refrigerator.
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12
Bake until the cookies are light golden brown around the edges and set in the centers, rotating the sheet halfway through, about 12 to 15 minutes total.
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13
Place the pan on a wire rack and let the cookies sit for 1 minute.
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14
Transfer the cookies to the wire rack to cool completely.
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15
Using a cooled baking sheet and the same sheet of parchment, repeat with the remaining dough.
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16
Set aside the parchment to use for drizzling the chocolate over the cooled cookies.
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17
Place the cooled cookies on the reserved parchment sheet (they can be touching).
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18
Melt the chocolate chips in a small saucepan over low heat.
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19
(Alternatively, melt the chocolate chips in the microwave.)
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20
Dip a fork into the chocolate and drizzle it over the macaroons in a zigzag pattern.
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21
Let the cookies sit at room temperature until the chocolate has set, about 30 minutes.
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22
Store the macaroons in an airtight container for up to 2 days.
