Combine unsweetened and sweetened coconut on a baking sheet. Lightly toast in oven for 5 to 10 minutes. Keep close watch so mixture does not burn, though you do want a nice toasted golden brown color. Remove from oven and set aside to cool.
Reduce oven temperature to 325°. (If using a convection oven, leave at 350°.)
Whip egg whites with a pinch of salt in a medium bowl until whites stiffen into firm peaks. Fold toasted coconut into egg white mixture.
Line a baking sheet with parchment paper. Drop tablespoon-size rounds of coconut mixture onto baking sheet. (You can use a small ice cream scoop to do this.) Press one or two dried cherries into top of each macaroon.
Melt butter and honey together in a small saucepan. Drizzle mixture over top of each macaroon. Sprinkle with a tiny pinch of salt.
Bake macaroons for 20 to 25 minutes, until lightly browned (watch carefully to avoid burning!), or for 8 to 10 minutes if using a convection oven. Macaroons should be dry to the touch. You may need to bake them longer if it is a humid day. If you live in a dry area, these will keep well for a week.
Per serving(2 cookies): 100 Calories, 2.5 g Protein, 7 g Carbohydrates, 1 g Fiber, 7 g Fat, 48 mg Sodium, ★ Manganese