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1
Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment
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2
In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 20 to 30 seconds, or until powdery.
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3
You should be able to rub the mixture between your fingers and feel almost no grit.
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4
Add the cocoa powder and pulse very briefly just to mix.
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5
In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more.
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6
Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites.
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7
Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets.
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8
Very gently poke a whole almond into the top of each one.
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9
Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly.
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10
Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack.
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11
Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.
