Assemble all your ingredients before you begin.
Place the coconut flakes, almond flour, maple syrup, coconut oil, and vanilla in the bowl of a food processor and pulse until it forms into a sticky ball, scraping down the sides with a silicone spatula a couple of times.
Using a small tablespoon size cookie scoop, take some of the filling and roll it into a ball in the palms of your hand. Place the ball on a sheet pan lined with parchment paper. Continue until all the balls are completed. You can dampen your hands with water if needed to prevent the filling from sticking to your hands.
Place the sheet pan of bites in the refrigerator to chill for 30 minutes.
In a double boiler over medium heat, melt the chocolate chips until smooth, stirring often.
Spoon the chilled bites, one at a time, in the melted chocolate and move around until coated. Place the dipped bites back on the lined sheet pan and sprinkle with a small amount of salt while the chocolate is still warm.
Chill the bites in the refrigerator until the chocolate is solid.
Store the chocolate coconut bites in a sealed container in the refrigerator for several days.