• Preheat the oven to 350 °F (175°C) and line a baking sheet with parchment paper.

Make the cookies

• Cream the butter. Add the diced butter to a bowl and cream it using a spoon until soft and fluffy.
• Add the dry ingredients. Next, add the sugar and almond flour and stir to combine. Add the flour and stir again until incorporated.
• Add the wet ingredients. Finally, add the aquafaba and the vanilla extract and stir again until it forms a smooth cream. The batter will be very soft, which is normal.
• Spoon dollops of the batter. Use a spoon to drop small balls of dough (about 1 teaspoon) onto the prepared baking sheet, leaving a 2-inch gap between each one, as the cookies will spread.
• Spread into discs using a spoon. Using a spoon, spread each dough ball into a 1-inch (2.5 cm) disc with a thickness of about 1/4-inch (6 mm). Do not make them thicker otherwise, your cookies won’t be thin enough.
• Bake until golden brown. Bake the cookies for about 9 minutes or until golden brown on the edges. Remove the baking sheet from the oven and let the cookies cool for about 10 minutes before removing them from the baking sheet. They will crisp up as they cool.

Coat with chocolate

• Melt the chocolate. Melt the dark chocolate chips over a double boiler or in the microwave.
• Spread on each cookie. Using a spoon, spread a thin layer of melted dark chocolate on the bottom side of a cookie. Try to make the layer of chocolate as thin as possible. Then, transfer the cookie to a plate or baking sheet with the chocolate side facing up.
• Sprinkle with shredded coconut. Sprinkle the dark chocolate with shredded coconut. Repeat with the remaining cookies and let them cool until the chocolate is set.
• Store the cookies for up to 5 days in an airtight container.