Whipped aquafaba stands in for egg whites here, beaten to stiff, glossy peaks before folding in a mountain of unsweetened shredded coconut for that classic dense, chewy bite. Maple syrup sweetens the batter naturally, while vanilla and a touch of salt round out the flavor before each mound gets pressed firm and baked until golden at the edges. Once cooled, the bottoms get dipped into a glossy melted chocolate coating that hardens into a satisfying snap with every piece. These come together with simple pantry staples and no flour or gluten-containing ingredients anywhere in the process, making them an easy, reliable treat to bake without a second thought. Chewy, coconutty, and finished with rich chocolate, they're a solid addition to any gluten free dessert rotation.
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Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
Pour the aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar. Beat on high speed until stiff, glossy peaks form, 8–10 minutes — the foam should hold its shape when the beater is lifted and not slide or droop.
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