In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt, and sugar.

In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.) To the aquafaba, add the melted coconut oil and vanilla and beat or whisk to combine.

Then add to dry ingredients and mix until just combined.

You should have a firm, semi-tacky dough (see photo).

Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.

Preheat oven to 375 degrees F (190 C).

Scoop out 1 /1/2-Tablespoon amounts of dough (I like this scoop) and form into small discs (see photo).

Place on a bare or parchment-lined baking sheet with about a 1-inch gap in between each cookie to allow for spreading.

There should be about 12 cookies (amount as original recipe is written // adjust if altering batch size).

Bake for 12-15 minutes or until the edges are golden brown.

Be careful not to burn (especially on the bottoms).

Remove from oven and let cool for 5-10 minutes.

Then carefully loosen with a spatula - they can stick a little to the bare pan.

Enjoy immediately or let cool.

Store leftovers in a sealed container at room temperature up to 4 days or 1 month in the freezer.

These are insanely delicious when warm and dipped in almond milk or hot cocoa!