Preheat the oven to 350 and line a large cookie sheet with parchment paper.
In a mixing bowl, mix together the cocoa powder, almonds, sugar and salt. Add the egg whites and vanilla and beat on low speed until glossy. Stir in the coconut.
Using a cookie scoop (medium) or about a 2 tablespoon measure, scoop out rounds and arrange them on the baking sheet a few inches apart. You should get about 8.
Bake for 15 minutes or until the macaroons appear set.
Allow them to cool directly on the baking sheet, then transfer to a wire rack to finish cooling.
They taste great frozen, so I recommend storing them in the freezer in a zipper bag.