Chocolate Coconut Macaroons

4 oz (120 g) semi sweet or bittersweet chocolate, chopped melt, then cool stir fridge it for 1 hour bake at 325°F for 13–15 minutes cool 10 minutes on pan cool on wire rack
3 large (90 g) egg whites lightly whisk whisk
¼ c (25 g) unsweetened cocoa powder, sifted  
½ c (100 g) sugar
¼ t salt
1 t pure vanilla extract
2½ c (220 g) unsweetened dried coconut (shredded or flaked)  
  1. Melt the chocolate, then set aside to cool to room temperature
  2. Lightly whisk the egg whites in a large bowl
  3. Whisk in cocoa, sugar, salt, and vanilla
  4. Stir in coconut and chocolate
  5. Cover and refrigerate about 1 hour until firm
  6. Bake heaping tablespoons of batter at 325°F for 13–15 minutes or until shiny and just set
  7. Let cool on the baking sheet for about 10 minutes
  8. Let cool on a wire rack

Stolen from the Joy of Baking