Preheat oven to 350°F and line a baking sheet with parchment paper or reusable liner.
In a bowl, mix together the coconut, sugar, cocoa powder, and salt until evenly mixed.
Mix in the egg whites and vanilla. Stir until completely mixed, with no dry bits remaining.
Using a cookie scoop or damp hands, form mixture into mounds of about 1 1/2 tablespoons and place onto the prepared baking sheet.
Bake for 15-18 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely. Macaroons will dry and crisp further as they cool.