"Too good to save for passover" Chocolate Macaroons

This recipe comes from the culinary goddess herself, Martha Stewart. They flew off the dinner table at my family's seder this past Passover.

Here are a few variations you can try as well:
Leave out the semisweet chocolate and cocoa powder if you desire plain coconut macaroons
Leave out the cocoa powder for chocolate macaroons
Do not melt the chocolate, but leave as chunks, for chocolate chunk macaroons

They are just too good to save for Passover...macaroons make a yummy dessert all year long!
Makes 2 dozen

Ingredients
4 ounces semisweet chocolate, chopped into small pieces
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

Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.

Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.

Adapted from Martha Stewart Living