Add dry ingredients(shredded coconut, all-purpose flour and a pinch of salt) to a bowl.
Add all wet ingredients(Agave nectar, nondairy milk and vanilla extract) into a separate bowl.
At wet ingredients into dry ingredients bowl and mix well.
Use an ice cream scoop or mold the dough with hands.
Place on parchment paper then bake at 350 degrees fahrenheit for 18 to 20 minutes.
Let cool and begin to melt vegan chocolate chips of your choice.
You can melt the chocolate in the microwave but I have melted the chips over boiling water.
Dip the macaroons.
You can also drizzle chocolate over the macaroon.
Let cool in the refrigerator for a few minutes.