Preheat oven to 200°F.
Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the almond flour, coconut, and salt.
In a separate bowl, whisk together the honey, coconut oil, and vanilla extract.
Add the honey mixture to the bowl of almond flour and coconut.
Stir until well combined.
To make the macaroons, use a tablespoon measure to scoop the dough, pressing it gently into the measure.
Turn the dough out, tapping gently, and place it on the prepared baking sheet.
Bake the preheated oven for 45-50 minutes until the outside is slightly dried and the inside soft and chewy.
For raw macaroons, place the formed macaroons gently in a dehydrator and dry until they are slightly dry on the outside, soft and chewy on the inside.
Allow the macaroons to rest after cooking for at least 15 minutes.