Preparation

1. Preheat oven to 325 F. Line two sheet pans with parchment paper.
2. Heat approximately half of the chopped chocolate in a small, glass, microwave-safe bowl until just melted - about 1 minute and 30 seconds. Stir until smooth. Stir in the remaining chocolate until it all melts. The residual heat should be enough to melt all the chocolate, leaving the mixture lukewarm. If all the chocolate doesn't melt, heat the mixture a few more seconds just until it melts.
3. In a food processor blend the two types of coconut for one minute. Add sugar and cocoa, blend another full minute. Add egg whites, salt, and vanilla and blend until combined, then add the melted chocolate and blend again until smooth. Transfer to a large bowl for ease of scooping.
4. Using a tablespoon or small cookie scoop, scoop batter into 3/4-inch mounds. You can place the cookies fairly close together since they only puff up a bit and don't spread.
5. Bake macaroons for 15 minutes, until they are shiny and just set. Let them rest on the pan for 10 minutes after baking, as they will be hard to move right out of the oven. They will firm up as they cool, but will still be softer than traditional macaroons. Once cool, dust with powdered sugar, if desired. They can be stored in the freezer in an airtight container such as a ziplock bag for up to 3 months future enjoyment.
6. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018