11. Preheat oven to 350 degrees. Liberally grease a large cookie sheet and line with parchment. 2. In a medium boul, blend coconut milk, honey and vanilla until well combined. 3. Add potato starch a little at a time, beating to combine. Fold in coconut. Drop batter by level tablespoons onto prepared baking sheet at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone like shape. 4. Bake in preheated oven on center rack until firm and lightly golden, 20-24 minutes. Remove macaroons from cookie sheet by slipping a thin metal spatula under the edge of each cookie and carefully sawing back and forth. Refrigerate macaroons until very firm. 5. Melt chocolate in a small saucepan over very low heat. Remove from heat. One at a time, spoon chocolate over half of each macaroon or dip the bottom half of each macaroon into chocolate to coat. Place each chocolate coated macaroon on a parchment lined tray. Repeat with remaining macaroons. Refrigerate until set.