Method
1. Add granulated sugar, unsweetened shredded coconut, egg white, lemon, honey, orange blossom water and sea salt to a clean large saucepan
2. Heat - 5 min, low heat
3. Let cool - 10 min
4. Pre-heat oven - 174°C
5. Line 2 clean baking sheets with parchment paper
6. Scoop batter onto 2 baking sheets
7. Arrange evenly
8. Bake until golden brown - 12 min, 174°C
9. Transfer onto cooling rack
10. Add dark chocolate to a clean medium glass bowl
11. Melt carefully in double boiler
12. Dip macarons into chocolate mixture
13. Sprinkle with pistachios
14. Chill in fridge until set