Beat the egg whites with salt until stiff, sift in the sugar, add the honey. Whip in a hot water bath until the mixture is warm and a little thick.
Remove from the water bath and continue beating for about 10 minutes until the mixture has cooled repeatedly.
Combine shredded coconut and flour, fold into egg mixture.
Pipe into a piping bag fitted with a nozzle. Spread out a baking tray with parchment paper and pipe cherry-sized heaps of the macaroon mixture.
Bake in a heated oven at about 190 degrees for 12 to 13 minutes.
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