Ingredients
4 ounces semisweet chocolate
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Preparation
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.
