Chocolate-Dipped Vanilla Bean Macaroons

raw almonds, ground into a fine meal (Rachel's note: I used 1/3 almond flour because I was out of almonds and it worked just fine)

unsweetened shredded coconut

plus ⅛ teaspoon fine sea salt

ground cinnamon

pure maple syrup

(2 ounces/60g) homemade coconut butter (or store-bought), melted

pure vanilla extract

vanilla bean (seeds scraped, or ¼ teaspoon (1 mL) pure vanilla bean powder)

non-dairy dark chocolate

virgin coconut oil