Whip: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until soft peaks form. Add the salt, and begin slowly adding the sugar, ¼ cup at a time. Continue whipping until the whites are shiny, silky, and form stiff peaks, or until tracks in the whites don’t quickly disappear.
Mix the batter: Remove the bowl from the stand mixer. Using a rubber spatula, gently fold in the coconut, almond flour, macadamia nuts, lime juice and zest and vanilla.
Chill: For a traditional macaroon shape, refrigerate the batter for a few hours, preferably overnight. If you prefer flatter, cookie-like macaroons, chill briefly - up to an hour.
Preheat/Prep: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. If you plan to bake both sheets at once, adjust the oven racks to the top and bottom thirds of the oven.
Shape: Once chilled, scoop tablespoons of chilled batter directly onto the parchment-lined baking sheets.
Bake: Bake the macaroons at 350°F for 15 to 17 minutes, until they are slightly golden brown on top and the middles are just turning firm. If using 2 baking sheets at once, rotate the sheets halfway through baking. Use a toothpick (I use my finger) to check doneness. Cool completely.
Prep dipping ganache: In the microwave, melt the chocolate and optional macadamia cream at 50% power in 1 minute increments, stirring with a wooden spoon or spatula after each increment. Mix vigorously until the chocolate is fully melted and looks shiny.
Dip: Dip each macaroon, covering half of the cookie or use a spoon or fork to drizzle. Place dipped macaroons on parchment paper to allow the chocolate to set. Once the chocolate sets, store in an airtight container for up to 5 days. Or refrigerate - I really enjoyed these cookies cold!