• Preheat oven to 180 ° C.
• In a bowl, mix the coconut, almond flour, concentrated coconut milk, and salt.
• In a separate bowl, using a hand mixer, whisk the reduced aquafaba with cream of tartar cream for about 10 minutes, or until the whip is firm and leaves firm stripes.
• Start adding the powdered sugar slowly and gradually. Continue to whisk until you have added all the powdered sugar and a strong and stable meringue is obtained.
• Add half the amount of meringue to the coconut mixture and fold the meringue into the mixture. Add the other half as well and continue to fold the mixture until combined.
• Take a baking pan and arrange the coconut mixture according to the desired shape. I used a silicone mold with triangular-shaped sockets. You can also take a small ice cream scoop or a spoon and roll the coconut balls with your hands or in any shape you want.
• Bake in the oven for 16 minutes. When done baking, take them out and wait until completely cool. If baking in a silicone mold, it's best to refrigerate for two hours before extracting the macaroons from the mold.

Vegan Chocolate Ganache

• In a small microwavable bowl, melt the dark chocolate chips with plant milk of choice in the microwave for about a minute in pulses. Remove from the microwave and stir until a glossy chocolate sauce is obtained.
• Dip the coconut macaroons in the chocolate and place them on the baking net. Place the macaroons in the fridge until the chocolate has set. You can also drizzle chocolate stripes on top of the macaroons.
• It is advisable to keep it in the fridge in an airtight container for up to a week or in the freezer for up to about a month.