Line a baking sheet with parchment paper and set aside.
To make the truffles, pulse the coconut, coconut oil, and maple syrup together in a food processor until well-combined. Be sure to leave some texture to the coconut.
Using a 1 tablespoon scoop, form the truffles and place onto prepared baking sheet. The bottom side should be flat. Use a finger to gently flatten the top of the truffle to fit with the almond in a later step. Repeat with remaining coconut mixture and freeze for 10-15 minutes.
In a microwave safe bowl, combine the chocolate chips and ½ tablespoon coconut oil. Microwave for 45 seconds on high; stir. Repeat microwaving in 15-20 second increments, stirring each time, until the chocolate is smooth.
Working one at a time, dip the bottom of each truffle in the chocolate and return to the baking sheet. With remaining chocolate, place a small drop on top of each truffle and top with the almond. Use a spoon to drizzle the chocolate over each truffle.
Return truffles to freezer for 15-20 minutes or until set. Thaw for 5-10 minutes before serving.