Preheat your oven to 325° F (162° C) and line a cookie sheet with parchment paper or a silicone mat.
Add 1/2 cup of coconut milk, 1/4 cup sugar, 2 tablespoons chickpea flour, and 1/4 teaspoon of salt to a saucepan.
Stir with a whisk until it's well combined and there are no lumps before turning on the heat.
Once it's smooth, turn the heat to medium and stir frequently until it starts to boil, then stir constantly for 2 minutes until your mixture is thick and smooth.
Remove from the heat and add 2 teaspoons vanilla and still well. Then stir in 3 cups of shredded coconut 1 cup at a time until it's well combined.
Use a cookie scoop to make balls of the dough and place them on a parchment-lined cookie sheet.
Bake at 325° F (162° C) for 22-25 minutes until your macaroons are toasted and light brown.
While your cookies are cooling, prepare the chocolate. Melt 1/2 cup of vegan chocolate chips with 1 teaspoon of coconut oil or vegan butter. You can do this by microwaving it for about 1 1/2 minutes or you can use a double boiler.
Dip the bottoms of the coconut macaroons into the melted chocolate, then place them back onto the parchment paper. (Don't pick them back up again until they cool completely and the chocolate is set.)
Use a fork dipped in the melted chocolate to drizzle more chocolate over the top of the cookies if desired.
Place them in the fridge for about 30 minutes until the chocolate firms up and sets.
Notes
Be sure to add the chickpea flour (or starch) to cold coconut milk. Stir it until it's well combined with no lumps before turning on the heat.
Once your coconut milk begins to bubble, stir constantly for 2 more minutes to thoroughly cook the chickpea flour.