Preheat oven to 325 degrees. Line two baking sheets with parchment paper.  In a mixing bowl, beat the egg whites until you have medium-firm peaks. Mix in the honey, vanilla, salt and spices.  Fold in coconut.  If liquid is weeping and pooling at the bottom of the bowl, add one tablespoon of flour at a time until mixture holds together but still moist.  You may not need the entire 1/4 cup.

Form heaping mounds of about 2 tablespoons of the coconut mixture onto the prepared sheet pans, placing about 2 inches apart.  Bake for 12 to 15 minutes, until lightly browned on top and bottom. Remove from the oven and let cool completely.  While the macaroons rest, melt the chocolate over a double boiled or in the microwave. 

One by one, dip the macaroons into the melted chocolate.  Use a fork to gently lift the macaroons out of the chocolate and transfer to a sheet of wax paper or parchment paper. Once all the macaroons have been dipped, using a fork drizzle chocolate over the macaroons and finish with a sprinkling of maldon sea salt. Let the macaroons sit until the chocolate is set and enjoy!