Heat oven to 350 degrees F. 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, about 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.
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