Directions

1. Preheat oven to 325°F. Line a baking pan with parchment paper and then grease paper with the coconut oil.

2. For Macaroons: Whisk together the egg whites, contents of the vanilla bean (vanilla pod can be discarded), vanilla extract and salt in a medium metal bowl set over a pot of simmering water. Add the honey and whisk intermittently until very warm to the touch, about 2-3 minutes. The mixture should look frothy. Remove from heat.

3. Add the coconut and fold into the warm mixture until all of the liquid is absorbed. You may need to let it sit for a few minutes and fold again.

4. Fill a 1-ounce mini ice cream scoop (1-3/4 inch diameter) with batter and pack to make a compact scoop. Place each scoop 1 inch apart on pan and bake for 25 minutes or until the macaroons are a deep golden brown. Let cool completely before dipping in chocolate.

5. For Chocolate: Combine the coconut oil, honey, and salt in a small pot. Heat to melt the coconut oil. Place the cocoa powder in a small bowl and pour the warm mixture over cocoa powder. Whisk to combine.

6. Dip the cooled macaroons into the chocolate, coating the bottom of the macaroon (and up about a quarter of the macaroon or as far as you desire.) Place each on a parchment-lined cookie sheet and refrigerate to set.

7. Macaroons are best the day they are baked but can be stored refrigerated in an airtight container for up to 2 days.