Take a strainer and pour almond flour, icing sugar, and cocoa powder. Shift nicely so that everything incorporates perfectly. Set aside the dry ingredients mix.
Now take the aquafaba and cream of tartar in another mixing bowl. Beat them together with the help of an electric egg beater. Start beating at the low power for 2 minutes. Then beat at medium speed for 2 minutes. Then start beating at the highest speed.
After beating the aquafaba at the highest speed for 2 to 4 minutes, start adding the cane sugar. Beat continuously. The Mix will start to take stiff peaks. Stop mixing.
Now slowly add the dry ingredients mix into the aquafaba mix. Fold gently until everything mix perfectly.
Now pour the macaroon mix into a piping bag. Place a baking sheet on a baking tray. Hold the piping bag at a 45-degree angle. Pipe small 3-4cm circles onto the baking paper. Try to make all the circles the same size. Now gently tap the baking tray on the counter to release all the air bubbles. Now let the baking tray sit for 30 minutes.
Preheat the oven to 300F. Bake the macaroon shells for 30 minutes. Check them with a toothpick. If they are still raw, bake for another 10 minutes. Let them come to room temperature after baking.
Now make the coconut cream. Heat the coconut cream until boiling. Then add the chocolate chips and cook for two minutes. The chocolate chips will melt within this time. Cook the coconut cream mix on a low flame for 10 minutes. Stir continuously. Then place the coconut cream mixture into the refrigerator for 40minutes. It will thicken so that you can pipe them.
Now take 10 macaroon shells and pipe about 1 tablespoon of coconut cream frosting. Cover them with another piece of macaron shells. Enjoy.