Combine shredded coconut, maple syrup, 2 tablespoons melted coconut oil, vanilla, and salt in a food processor. Pulse until the mixture is finely textured and holds together when squeezed.

Using your hands or a small mold, form the coconut mixture into 18 small rectangular bars, roughly 1 inch in length.

Press one whole roasted almond firmly into the top center of each coconut bar.

Place the formed bars on a parchment-lined baking sheet and freeze for 20 minutes to ensure they are firm enough for dipping.

Melt the dark chocolate chips and 1 teaspoon of coconut oil using a double boiler or in a microwave in 30-second intervals, stirring until smooth.

Using a fork, dip each chilled bar into the melted chocolate, tapping off any excess. Place the bars back onto the parchment paper.

Refrigerate the bars for at least 15 minutes or until the chocolate shell has completely hardened.