Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.

Whisk together the almond flour, confectioners' sugar, cocoa powder, and salt until well combined.

Beat the egg whites at medium speed until foamy, gradually adding granulated sugar. Increase speed to high and whip until stiff peaks form, about 5-7 minutes.

Gently fold the dry ingredients into the whipped egg whites using a spatula until no dry pockets remain.

Transfer the macaron batter into a piping bag fitted with a round tip and pipe even circles onto the prepared baking sheets.

Allow the piped macarons to rest at room temperature for approximately 30 minutes, then bake for 15-20 minutes.

Let the macarons cool completely before removing them from the sheets.