Chocolate Coconut Macaroons from Cooking and Cooking
Yield: Makes 13-14 chocolate coconut macaroons

In a large bowl, whisk together the eggs, cocoa powder, vanilla extract and salt. Stir in the coconut, making sure the coconut is well coated. Cover and refrigerate for about one hour, or until firm.

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Using a tablespoon, place small mounds of the batter on prepared cookie sheets, flatten slightly. Leave enough space between them. Sprinkle with almonds.

Place the cookie sheets on the middle rack of the oven and bake for 12-14 minutes. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool completely.