Heat oven to 350°. Grease a baking sheet and set aside. Whisk flours, salt, and baking soda in a bowl; set aside. Combine butter, 3 oz. honey, and sugar in a bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add in dry ingredients and continue beating until smooth. Turn out onto a sheet of parchment paper and place another sheet of parchment on top; roll into and 11” x 13” rectangle, about 1⁄4” thick. Chill dough 20 minutes. Using a 1 1⁄2” round cutter, cut dough into 48 circles; transfer prepared baking sheet. Bake 12 minutes; cool.
Combine gelatin with 1⁄2 cup water and let sit 5 minutes until it blooms. Combine corn syrup, 1⁄3 cup honey, granulated sugar, and 1⁄3 cup water in a 4-qt. saucepan; cook until mixture reaches 245° on a candy thermometer. Take off heat let cool down to 225°, about 5 minutes; add gelatin and stir until it dissolves. Using an electric hand mixer, beat egg whites until stiff peaks form; slowly stream syrup down side of bowl into egg whites while beating, avoiding the whisk. Continue beating egg whites on high speed until stiff peaks form and meringue is cool to the touch, about 5 minutes. Transfer mixture to a pastry bag fitted with a plain pastry tip. Pipe dollops 1 tbsp. onto all of the cookies as quickly as you can. If marshmallow stiffens, beat it a bit more. Leftover marshmallow can be put in a greased and powdered (one part cornstarch to one part powdered sugar) pan for another use.
Combine chocolate and coconut oil in a heatproof glass bowl. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium. Rest bowl over pan and cook until chocolate has melted. Place on a rack and spoon chocolate over the tops; let cool, either in the fridge or at room temperature.