Add the coconut oil and chocolate pieces to a microwave safe bowl.

Cook in 10-20 second intervals until chocolate is melted, stirring between each round.

Add the cocoa powder, maple syrup, and almond butter into the warmed mixture. When smooth, add the coconut and stir until well coated.

Line a baking sheet with wax paper and drop the batter in scoops on the paper.

Chill until cookies are firm; store in the refrigerator.