Lay a piece of parchment paper on a cookie sheet.
Add the shredded coconut, coconut oil, maple syrup, almond extract, and a pinch of salt to a food processor.
Process for about a minute or two until all is mixed well and the coconut is in very small pieces.
Remove from the processor and form into a ball. Divide into 12 balls.
Space out on a cookie sheet and press down a bit with the palm of your hand.
I used the straight edge of a pasty cutter to push all four sides of the flattened balls into rectangles. It moves easily and isn’t hard to do.
See the photo above to show the pre-dunked pieces. Lightly press an almond into the center of each rectangle.
Place in the freezer for at least an hour. They can be left overnight too.
When you are ready to dunk:
Melt the chocolate in a microwave for 15 seconds. Stir and then cook every 5 seconds until smooth.
Stir in coconut oil.
Take the candy out of the freezer.
Carefully dunk down into the chocolate. I stuck a toothpick into the end of each one as I dunked.
Use a spoon to cover all of the candy bar if needed.
Lift and lightly swipe some of the chocolate off of the bottom with the flat side of a fork.
Place back onto the parchment paper.
Place two candy eyes on each piece as you go so that the chocolate is still very soft.
I also used a toothpick to swirl hair and/or mouth. They look good without any swirls too.
You can put them in the refrigerator to harden faster.