Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper
Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the chickpea brine on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
Carefully fold the whipped chickpea brine into the coconut mixture.
Drop the batter onto sheet pan using either a 1 3/4-inch diameter ice cream scoop or a spoon.
Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Rice Krispies version: Mix the cereal with the coconut, condensed milk, and vanilla and follow the instructions.
Chocolate Dipped: Once the macaroons have cooled a bit, dip their bottoms in the melted chocolate and place back on cooling rack to harden.