Preheat oven to 100C/210F. Grease a mini muffin pan (about 15 tins/cups) well and set aside.
To make the coconut bottom: In a medium bowl, mix egg whites, sugar, and coconut until well combined and moistened. Place about 1.5 tablespoons of the mixture into each mini muffin cup and press the bottom and sides using your fingers. Bake for 30 minutes until set. Let stand for 15 minutes on a wire rack, then release each cup gently from the pan (I use a knife to make this easier). They should come out rather easily and shouldn’t stick to the pan. If one falls apart, leave them in the pan a little longer to set more.
To make the chocolate filling: Place chocolate, honey, and cream in a medium heat-proof bowl and set over a pot of simmering water at medium heat (the water should not touch the bowl). Stir occasionally until melted. Alternatively, you can melt the mixture in the microwave in 20 second-intervals, stirring between each interval, until melted and smooth.
Divide chocolate mixture between coconut cups. Place in the fridge for 1 hour to set. Before serving, bring to room temperature so that the chocolate filling is soft.
Store cups in an airtight container in the refrigerator for up to 5 days.