Crowd Pleaser

I found this Martha recipe for chocolate macaroons about 7 years ago, and ever since it's been my go-to dessert for all kinds of events. I'm always left with an empty plate and numerous requests for the recipe, so it's about time I share it:

Ingredients

• 4 ounces semisweet chocolate, broken into small pieces
• 1/4 cup unsweetened cocoa powder, sifted
• 3/4 cup sugar
• 2 1/2 cups unsweetened shredded coconut (I use sweetened)
  
• 3 large egg whites
• 1 teaspoon pure vanilla extract
• Pinch of salt

Directions:

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.

2. 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.

3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

4. 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.

5. 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.