Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
In a bowl combine the coconut cream, honey, vanilla extract, lime juice and zest and stir.
Add in the shredded coconut and stir until mixed thoroughly.
In a separate bowl beat the egg whites and salt with an electric mix until stiff peaks form.
Using a spatula, fold the egg whites into the coconut mixture.
On a parchment paper lined baking sheet, place rounded tablespoon scooped amounts of the batter. Wet your hands and firmly press each ball together.
Bake in the oven for approximately 20 minutes, checking on the macaroons regularly to ensure that they don't burn or brown too quickly. They are done when the tops are golden brown in colour and the bottoms are tanned.
Remove from the oven and allow them to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack. If you prefer an extra zesty kick then sprinkle the macaroons with the extra tsp of lime zest before serving.