Step 1

In a wide and and ideally shallow pot whisk together the coconut milk, sugar, and the pinch of salt. Bring the mixture to a low boil over medium heat, then turn the heat down to an active simmer. Let simmer for 25-40 minutes, stirring occasionally, or until you are left with 1 cup of condensed coconut milk. How long it takes will depend on how high your heat is and how wide/shallow your pot is. Check with a measuring cup as you go until you have the correct volume. Set aside to cool to room temperature. This results in a viscous but pourable light caramel brown cream.

Step 2

*Note: if you make the condensed coconut milk the day before and refrigerate, you might need to bring it back closer to room temperature and thin with water to achieve a pourable consistency.

Step 3

First, preheat your oven to 350 ºF.

Step 4

In a stand mixer or with a handheld electric beater, lightly beat together the aquafaba and cream of tartar until frothy. Then turn up the speed until high and beat until you have stiff peaks. This takes 10 minutes with my stand mixer but could take longer on yours, and will take more time with a handheld electric mixer. You cannot over whip aquafaba, and if you do this too far in advance and it starts to deflate you can rewhip it back up to stiff peaks at any time.

Step 5

Prepare 2 parchment lined baking sheets, and make sure the oven is preheated to 350 ºF before beginning.

Step 6

In a large bowl, mix together the shredded coconut, almond flour, salt, and extracts you are using with a wooden spoon or a silicon spatula. Then stir in the condensed milk until it coats everything. At this point if you squeeze some of the mixture it will stick together but otherwise it does not tend to hold together.

Step 7

Take a large scoop of the whipped aquafaba (about 1/4-1/3 of the mixture), and using a silicon spatula, gently fold the aquafaba to incorporate it evenly in the coconut mixture. This step will help ensure more of the air stays trapped in the whip.

Step 8

Once mixed evenly add the remainder of the whipped aquafaba and gently fold that in.

Step 9

On a parchment lined baking sheet scoop 1 1/2" (walnut sized) balls. You can either form them with your hands, or using a cookie scoop. Leave the balls rougher around the edges for more a uneven golden effect, or smooth them in your hands for a more evenly browned look. Place them on the baking sheets about 2" apart.

Step 10

Bake for 25-30 minutes, checking towards the end, until you have reached your desired level of golden. I like to bake mine bold for more caramel rich flavor.

Step 11

Leave to cool completely, they will continue to firm as they cool. If you are dipping in chocolate, chilling the cooled cookies in the fridge will help make them a bit sturdier.

Step 12

Take each cookie and set it in the melted chocolate, and using a spoon or spatula, help lift it out from underneath the cookie so it doesn't get stuck in the chocolate. Alternatively, you can spoon some chocolate onto the bottom of each cookie.

Step 13

Place chocolate dipped cookies on a parchment lined baking sheet, and set in the fridge until chocolate is set, 30-60 minutes.

Step 14

Chilled the cookies should keep about a week, but they don't last that long in our house!