Preheat oven to 350°F and line a baking sheet with parchment paper.
Whip egg whites and a pinch of salt to soft peaks. Slowly stream in honey and continue to whip to stiff peaks. Fold in vanilla extract and shredded coconut.
Portion 1 Tbsp per macaroon and space evenly on the prepared baking sheet; smooth tops if desired. Bake for 12 minutes, rotating halfway through baking time for even browning. Let cool completely before dipping in chocolate.
To finish macaroons, melted chocolate and coconut oil over low heat until completely melted. Remove chocolate from heat and gently dip the bottom of each macaroon to about ¼ of the way up the side. Place dipped macaroons back onto the parchment lined baking sheet and let set, about 30 minutes.
You can place the dipped macaroons in the refrigerator to speed up the setting time.