Preheat oven to 350 F.

In a large bowl, mash ripe bananas. Add shredded coconut oil and vanilla and mix until combined.

For chocolate chip macaroons, fold in chocolate chips. For chocolate covered macarons, reserve chocolate chips for later.

Using a tablespoon, scoop mixture by the heaping tablespoon onto the baking sheet. You may have to press slightly with your fingers to form a cohesive ball shape.

Bake in the preheated oven for 15 minutes.

For chocolate dipped macaroons, add chocolate chips and coconut oil to a bowl. Microwave for 1 and half minutes, removing every 30 seconds to stir.

Using a spoon, dip cooked macaroons in melted chocolate and roll into fully covered. Place on a plate or a parchment covered baking sheet and place in the refrigerator for 30 minutes to harden.

Store macaroons in the refrigerator.