Preheat your oven to 350 degrees.

Whisk egg whites until they form loose peaks (should double in size).

Whisk in honey, vanilla, melted butter and salt until evenly incorporated.

Fold in the shredded coconut. Do not overmix, you want to keep the air in the egg whites.

On a parchment lined cookie sheet, spoon mixture into even mounds, roughly 2 inches in diameter.

Place into oven and bake for roughly 15 minutes or until the edges start to brown.

Once they are browned on the edges, remove and cool on a wire rack.

While cooling, combine the liquid coconut oil and cocoa powder together to create a sauce.

Once the macaroons are cool, drizzle the tops with the chocolate sauce.

Cool and keep refrigerated until consumption. Be wary of warm temperatures, chocolate can melt.