Preheat the oven to 325ºF and line a baking sheet with a non-stick baking mat or double parchment paper (the bottoms are sensitive and will burn easily).
Using an electric mixer, beat the egg whites to stiff peaks, about 2 - 3 minutes. Set aside.
Mix the honey, coconut, quinoa and salt in a large bowl. The honey might be a bit tough to stir together, but continue to stir and it should get fairly evenly distributed.
Transfer the egg whites into the bowl and fold everything together. Do this step gently so as not to deflate the egg whites completely.
Using a cookie scoop (or two spoons), scoop the coconut macaroon dough onto the baking sheet. You will probably need to form the cookies into little round half domes with your fingers slightly.
Bake in the center of a warm oven for 20 - 25 minutes until the cookies are nice and golden brown.
I like to let them cool in the oven – with the door propped oped – for at least 30 minutes. If that's not an option, let them cool for at least 10 minutes or until completely cooled.
Melt the chocolate chips in the microwave. Drizzle on top of the macaroons. Enjoy!