In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and matzoh. Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.
When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temp.
You can chill the mixture at this stage in the fridge for one week or frozen for 2 months.
When ready to bake, line a baking sheet with parchment paper or Silpat and preheat the oven to 350°F.
Form the dough into 1 1/2 inch mounds with your fingers. Space the mounds evenly on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Allow cookies to cool completely.
Melt the chocolate in a clean, dry bowl set over a pan of simmering water, or in the microwave. Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet and refrigerate for 5-10 minutes until the chocolate is set.