Add 2 tablespoons melted coconut oil, coconut milk, sweetener, shredded coconut, vanilla extract, and salt into a small bowl.
Portion and divide mixture into 12 even mounds or logs on a baking sheet lined with parchment paper. Place in the freezer to set for 5 minutes. Press 1-2 almonds onto the tops of each mound.
Melt chocolate chips with 2 teaspoon of coconut oil in the microwave in 15 second increments until smooth. Remove coconut mounds from freezer. Coat each with chocolate. Refrigerate or freeze until set.