Preheat the oven to 325º F. Line a large baking sheet with parchment paper.
Combine the coconut, sweetened condensed milk, and vanilla in a medium mixing bowl. Set aside.
Beat the aquafaba, with an electric mixer until stiff peaks form.
Carefully fold the whipped aquafaba into the coconut mixture.
Using a cream scoop (about 1 ½ tablespoon), form heaping tablespoons of the mixture into mounds onto the prepared baking sheet, spacing about 1 inch apart.
Bake for about 25 -28 minutes, until the bottoms and edges are deeply golden, and the tops are lightly golden. Let the macaroons cool on the baking sheet for 2 – 3 minutes, then transfer to a rack to cool completely.
Chocolate Dipped: Once the macaroons have cooled a bit, dip their bottoms in the melted chocolate and place back on cooling rack to harden.