Preheat oven to 170°C. Line a baking tray with baking paper. Set aside.
In a blender, add shredded coconut and pulse into a dough-like mixture. Add coconut water, maple syrup and vanilla to the mixture. Stir through thoroughly.
Take a tablespoon of mixture and roll into a ball, pressing firmly. Place on the baking tray. Repeat with the rest of the mixture. Before placing in oven, brush lightly with melted coconut oil. Bake for 8-10 minutes, or until lightly browned. Allow to cool.
Once cooled, dip the bottom of each macaroon in melted dark chocolate. Set back on baking tray and allow to set in the fridge for ten minutes. Enjoy!