Preheat your oven to 300°F and line a baking sheet with parchment paper.

In a medium bowl, mix together the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla, and sea salt until fully combined. The mixture should feel moist and hold together when pressed.

Using a small cookie scoop or a rounded tablespoon, scoop portions of the batter and drop them onto the prepared baking sheet about 1 inch apart. Gently press down to shape into mounds.

Bake for 20-22 minutes or until the tops are lightly golden. Keep an eye on them toward the end to prevent overbaking.

Remove from the oven and let the macaroons cool completely on the baking sheet. They will firm up as they cool.

If adding chocolate, melt the chips in a microwave-safe bowl in 30-second intervals, stirring between each round until smooth. Thin out the chocolate with 1 teaspoon of coconut oil if needed.

Dip the bottom of each macaroon into melted chocolate or drizzle the chocolate over the top. Return them to the parchment paper and chill in the fridge or freezer for 5-10 minutes until the chocolate hardens.