In a large bowl, combine both coconuts. (If you haven't invested in a scale, get one! It's so much more accurate than cups!)

In another bowl, combine sugar, flour and salt, then add egg whites, honey and vanilla.

Whisk at high speed until smooth (this won't take long, and it won't get thick.)

Pour egg white mixture into coconut. Stir well with wooden spoon until evenly combined, then cover with plastic wrap and refrigerate for half an hour.

Shape into mounds on silicone or parchment lined baking sheet about 2" apart. If you would like to make macaroon sandwiches, just flatten the macaroons.

Bake about 17 to 22 minutes, depending on shape, or until lightly brown on edges.

Remove from tray with metal turner and place on cooling rack.

When cool, sandwich the flattened macaroons together with some melted chocolate. You can drizzle some chocolate over the mounded macaroons, or just serve plain. Serve or store in a tin until needed. These will keep well for over a week.