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Add coconut to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like a dough when squeezed between your fingers. It may be necessary to encourage it along by scraping down the sides as it is blending.
Add maple syrup and vanilla. Mix again until just incorporated.
Using a tablespoon, scoop out 1-tablespoon amounts and pack with hands to achieve half-moon shapes. Then use a finger to scoop it out of the tablespoon. Reform into a small disc if it loses shape.
Lay bites down on parchment-lined baking sheet. Continue until all coconut is used—about 20 bites.
Press one almond gently down into each of the bites, being careful not to create too much of a crack or seam. Set aside.
Melt chocolate over double boiler or in microwave in 30-second increments. Then rest one coconut bite on a fork and hold it over the bowl. Use spoon to drizzle chocolate over top. Set back on parchment and continue until all bites are coated. Sprinkle the tops with a bit of sea salt for flavor contrast (optional).
Pop in refrigerator or freezer to set for 8 to10 minutes. Then pick up and, using a spoon, coat/paint the underside of the bites with the remaining melted chocolate.
Place back on parchment and repeat until all bites are coated. Pop back in freezer to set for another 10 minutes.
Peel away from parchment and transfer to serving platter. Serve at room temperature or chilled. Leftovers will keep covered at room temperature for 3 to 4 days, or in the freezer up to 1 month.