Whip egg whites with honey, salt and lemon juice until very stiff. Mix in remaining ingredients and fill into a piping bag with a large round nozzle (nozzle must be slightly larger so that the coarsely chopped nuts can be pressed through). Place wafers on prepared baking sheet and pipe mixture on top. Bake in the preheated oven at 165 to 175 °C for about 12 minutes until light brown on sight. When cooled, dip in chocolate glaze up to halfway, if desired.Chocolate glaze:Melt chocolate glaze over a bain-marie or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.
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