For the coconut domes, beat egg whites with sugar over steam, heating only to about 60°. Then beat cold for at least 10 minutes, fold in coconut and honey and pipe onto a baking sheet lined with baking paper in the size of the wafer bottoms. Bake at about 150° until golden brown.
Melt the chocolate in a bain-marie, over steam or in the microwave, cream the butter with the sugar, stir in the chocolate and spread the cream on the wafer bases.
Chill coconut domes overnight, then dip in chocolate glaze until cream is covered.
Preparation Tip:
If they can't get wafer bases with edges for the coconut domes, use a round cookie cutter to cut out matching slices of wafer sheets.
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