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Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the desiccated coconut, coconut oil, agave syrup and vanilla in a food processor.
Whizz for around 30 seconds to a minute, until coconut becomes more fine and sticks together when you take a small amount in your hands.
Add the baking powder and pulse briefly to combine.
Place in the fridge for 10 minutes (or longer) to allow the mixture to firm up slightly - this will make it easier to form into macaroons.
Use a cookie scoop to scoop the mixture (make sure the mixture is closely packed together inside the cookie scoop) onto a baking tray lined with baking paper (you should be able to make 18 macaroons).
Bake in the oven for 6-7 minutes until golden brown - be careful to make sure they don’t burn.
Dip the bottoms in melted chocolate and drizzle over melted chocolate if desired - make sure the chocolate has hardened completely before putting away to store.
Keeps in an airtight container for a few days.