In a stovetop pan, combine maple syrup, cocoa powder and coconut oil till melted. Once melted, bring to boil and boil for 1 minutes, stirring continuously.
Remove pan from heat and add in almond butter, vanilla and salt and stir till smooth.
Add in coconut chips and mix till well combined and all chips are coated in chocolate.
Line muffin cups with silicone liners and fill each cup with cookie mixture.
Put muffin pan in freezer and freeze till cookies are solid, about 1 hour.
Remove from freezer, pop cookies out on liners and store in a large ziplock baggie, in freezer.