Makes approximately 25 cookies
4 large egg whites
1/8 t celtic sea salt
1 1/4 cup sucanat (or maple crystals), ground
1 t vanilla
2 cup unsweetened finely shredded coconut
6 T raw cocoa powder
Preheat oven to 350*F and line two cookie sheets with parchment paper.
Using a double boiler, melt chocolate and set aside to cool.
In a medium bowl, add salt to egg whites and beat with an electric mixer. Slowly add sucanat and beat until soft peaks form.
Using a spatula, fold in the vanilla and coconut.
Add cocoa powder and cooled melted chocolate
Using a 1-ounce ice cream scoop, scoop out the cookies onto the cookie sheet leaving room for slight spread.
Bake 10-12 minutes, turn off oven and leave macaroons in oven an additional 5 minutes. Remove immediately and place macaroons on cooling rack.