Preheat oven to 350 degrees F (176 C) and spread coconut on a baking sheet (or more baking sheets if making a larger batch). Toast for 2-4 minutes or until just slightly golden brown (be careful not to burn // see photo). Reduce oven temperature to 325 degrees F (162 C).
*The brand of shredded coconut you buy will determine how much you add. I used a mix of Trader Joe’s unsweetened shredded coconut (which is light and stringy) and Let’s Do Organic Unsweetened Shredded Coconut, which is light and fluffy and shredded (but much lighter in texture and weight than desiccated coconut, which is entirely different). In the recipe, I recommend starting with 3 cups and then working your way up to 4 cups, depending on how fluffy your aquafaba is and which brand of coconut you have.
*Nutrition information is a rough estimate calculated with 4 cups shredded coconut per 22 macaroons and without the chocolate topping/shell.
*Recipe loosely adapted from the Kitchn.