Preheat the oven to 350 degrees, and spread your coconut in a single layer on a baking sheet. Toast it in the oven for about 5 minutes.
Meanwhile, in the bowl of your stand mixer, place the aquafaba and the cream of tartar. Begin to whisk at a low speed, and then turn it up to medium speed after two minutes. After 4 minutes, begin to slowly stream the sugar into the mix. You don't want to beat the AF until it's a meringue. You want it to be white, glossy, and the texture of melted marshmallows. Continue to beat until it gets to this stage.
Remove from the mixer and stir in the vanilla and salt. Add the toasted coconut to the whipped aquafaba and fold it in.
Drop by spoonfuls onto a parchment-lined baking sheet. It's better to keep the cookies on the small side. I used my beloved cookie scoop.
Bake in a 350 degree oven for about 15 minutes, until golden on top.
Drizzle with melted chocolate if desired, or dip the bottoms into melted chocolate and place on wax or parchment to harden.