Preheat your oven to 325 degrees F and line a large baking sheet with parchment paper.

In a large bowl with an electric hand mixer or whisk, beat the egg whites until soft peaks form, then mix in the shredded coconut, honey, orange juice and zest, almond extract and sea salt until fully combined.

Gently roll the mixture (or scoop with a spoon or cookie scoop) into 20 balls/mounds, and place on the parchment lined baking sheet one inch apart.

Bake at 325 for 20-25 minutes until set and bottoms begin to brown, tops should not brown much (turning very light brown is okay)

While the macaroons bake, melt together the chocolate chips and coconut oil in a small saucepan over very low heat, stirring, until almost melted. Remove from heat and continue to stir until completely smooth and combined, set aside.

Allow the macaroons to cool completely on the baking sheet, then carefully dip each one in melted chocolate/coconut oil mixture (I dipped the bottoms only), then drizzle some over the top with a spoon.

Chill in the refrigerator for 10-15 mins until the chocolate hardens into a shell. Serve and enjoy! Store leftovers covered in the refrigerator for up to 5 days.