Preheat the oven to 175 degrees Celsius. Put grated coconut in a blender and mix on the highest setting until the rasps disintegrate a little, are creamy and malleable. If the desiccated coconut is mixed too briefly, it will not be creamy and cannot be shaped well. However, do not mix too long, otherwise coconut butter will be created - this would be one step too much. Add maple syrup, coconut oil and vanilla powder and mix everything well.
Form small balls in your hands - then press the coconut macaroons together tightly. Then place on a baking sheet lined with baking paper - press a little on the baking sheet so that hemispheres are formed. Then bake for 8-10 minutes.
After baking, let the coconut macaroons cool completely. Melt the dark couverture in a water bath and dip the bases of the macaroons in chocolate. Let them rest on a draining rack or baking paper.
It is best to enjoy the macaroons within five days.