Preheat oven to 275 degrees Fahrenheit. Line a baking sheet with a baking mat or parchment paper.
Put coconut flakes in a food processor or blender and pulse until the coconut is in small pieces.
Transfer the coconut flakes to a mixing bowl along with the almond flour, vanilla extract, coconut milk, maple syrup, and salt. Mix until combined. The mixture should be wet yet pliable.
Using an ice cream scoop, scoop out the mixture and place it on your prepared baking sheet. The mixture should retain the shape of the scoop. This should make about 8 large macaroons.
Bake for 20 minutes, rotating the pan halfway through. Remove from the oven and let the macaroons cool completely. They will set as they cool.
Make the chocolate dip:
Combine chocolate chips and coconut oil in a small bowl. Microwave in 30-second increments, stirring inbetween until the chocolate is completely melted.
Line a baking sheet with wax paper or parchment paper.
Placed a cooled macaroon on a spoon and carefully dip each macaroon into the melted chocolate.
Transfer dipped macaroons to the baking sheet and pop them in the freezer for about 10 minutes until the chocolate is set.
Leftovers keep in the fridge for 2 weeks. See notes for instructions.
Video
Notes
Storing Instructions:Place macaroons in an airtight container on wax or parchment paper and keep in the fridge for up to 2 weeks or the freezer for up to 3 months.