Instructions

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 into 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.