Simmer the liquid of one can of chickpeas for 5 minutes, then let it cool. Once cooled, transfer it to a bowl along with the cream of tartar and lime juice. Then whip it for 3-4 minutes.
At this point, start adding the powdered Erythritol (or icing sugar) gradually. Once all of it are added, it should be glossy and stiff, and able to be turned upside down without falling.
Start adding the shredded unsweetened coconut to the bowl, 1 tablespoon at a time. Using a spatula, fold it into the whipped aquafaba. Be gentle and avoid beating out the added air.
Using heaped teaspoons, transfer the mixture to the prepared baking tray. And bake in the oven for about 30 minutes until the top and edges start turning golden.