Coconut Macaroons

From Room for Dessert, by David Lebovitz

Preheat oven to 350 degrees F.
In a large pan with a heavy bottom, warm the egg whites, sugar, salt, and honey, stirring over medium heat.
When the egg whites are warm to the touch, stir in the coconut, flour, and vanilla. Continue cooking over medium heat, stirring constantly, until the mixture is slightly dry and the bottom has just begun to sizzle and scorch (_about 10-15 minutes_). Cool. You can refrigerate the mixture at this point for up to a week (_I tried this, and it dried out the batter too much_).
When cool enough to handle, form the mixture into 1½-inch mounds with your fingers and space them evenly on parchment-lined baking sheets.
Bake for 18 to 20 minutes, rotating the baking sheets and switching racks midway through baking so the macaroons brown evenly. Cool.
Cover a baking sheet with plastic film.
Melt the chocolate in a clean, dry bowl set over barely simmering water. When the chocolate is almost completely melted, remove the bowl from the heat and stir until the chocolate is fully melted. Holding each cookie by the top, dip the bottom in the melted chocolate, removing any excess chocolate by scraping the bottom against the inside rim of the chocolate bowl. Set the cookies on the plastic-lined baking sheet with the chocolate side down. Refrigerate until the chocolate has hardened (_also works to let it harden at room temperature_), and serve.