Preheat oven to 350°F. Line a baking tray with a silicone mat or parchment paper.

In a metal bowl, whip the cream of tartar with the egg whites on high speed until stiff peaks form (when you pull the whisk out, the peak from the egg whites will stand up and curl over slightly at the top, like on the top of a soft serve ice cream cone).

In a separate bowl, stir together the vanilla, honey and sea salt. Pour in the shredded coconut and coconut flour and mix with a fork.

Fold the coconut mixture into the egg whites and mix until combined.

Form balls about the size of a golf ball either with your hands or with an ice cream scoop, but make sure they are packed tight. When they bake they will not crumble unless they are not packed tightly enough.

Bake on the parchment paper or silicone lined tray for 10-12 minutes (or until the bottoms of the macaroons are a golden brown).

Remove from oven and set aside to cool.