In a medium-sized mixing bowl, combine the shredded coconut, chilled coconut milk, and maple syrup. Stir until the mixture is well combined and forms a cohesive mass.
Using your hands, take small portions of the coconut mixture and shape them into small bars or patties. Place them on a baking sheet lined with parchment paper. Make sure to leave some space between each piece.
Press an almond into the center of each coconut bar to give that classic Almond Joy look.
Place the baking sheet in the freezer for about 30 minutes, or until the coconut bars are firm to the touch.
While the coconut bars are freezing, melt the chocolate chips using a double boiler or in the microwave. If using the microwave, heat in 30-second intervals, stirring in between until smooth.
Once the bars are firm, dip each one into the melted chocolate, ensuring they are fully coated. Allow any excess chocolate to drip off before placing them back on the parchment-lined baking sheet.
Return the chocolate-covered coconut bars to the freezer for another 15-20 minutes, or until the chocolate has fully hardened.
Once the chocolate is set, your homemade Almond Joys are ready to be enjoyed.
