Preheat the oven to 160 °C. Meanwhile, mix the coconut grits, the cocoa powder, the honey, the coconut milk, the cinnamon and the scraped inside of the vanilla stick in a bowl.

Put the pistachios and the pistachio oil in a kitchen blender and mix them until creamy. Add the mix to the coconut ingredients.

Beat the egg white with a hand whisk, then add the salt and beat it for another couple of minutes.
Add the egg foam carefully to the mix.

With a spoon or with your hand, shape small balls from it.

Place the balls in a tin lined with baking paper and put it in the oven for 30 minutes. In half time, turn the tin. Let the cookies rest for an hour after baking.
Melt the dark chocolate (min. 80 % cocoa content) and dip into it 1/3 of the cooled coconut balls.  Finally, freeze them.