You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.
Follow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.
Place 4 ounces finely chopped semisweet chocolate in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.