Chocolate Coconut Macaroons

• 2 1/4 c shredded, unsweetened coconut (take note: unsweetened!)
• 2/3 c sugar
• 1/4 c unsweetened cocoa powder, sifted through a wire strainer
• 1/2 tsp Diamond kosher salt
• 2 tsp vanilla
• 3 egg whites, lightly beaten

Heat oven to 325 degrees.  Line 2 baking sheets with parchment paper.  Stir together the coconut, sugar, sifted cocoa power and salt; mix the vanilla into the egg whites and then stir that into the coconut mixture.

Using a tablespoon, scoop out and form round cookie balls (if your hands are ever-so-slightly damp, the dough won’t stick).  Place the balls about 1″ apart on the cookie sheets.  The cookies will not spread, so don’t worry about that.  

Bake for 20 minutes.  Don’t be concerned if the cookies seem a little soft when you take them out of the oven; they will set up as they cool.  After cooling on the pan for 5 minutes, transfer to a wire rack to completely cool.

The macaroons will keep in an air-tight container for several days and will freeze well.