Step 1

In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.

Step 2

Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don't want to cook them; just warmed slightly so they are looser.

Step 3

Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It'll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.

Step 4

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC).

Step 5

Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them "rocks," so they can be a uneven - for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely.

Step 6

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap or parchment paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.