Preheat the oven to 350ºF and line a large baking sheet with parchment paper. If your coconut butter isn't runny in texture, be sure to melt it before getting started. (I use a double boiler to do this, but you can use any other method you like.)
Measure the coconut butter after it has been melted, and add it to a mixing bowl, along with the maple syrup, vanilla, almond extract, and salt. Stir well.
Add in the shredded coconut, and mix again, until the batter looks uniform.
Use a tablespoon or 1-ounce cookie scoop to scoop the dough, and tightly pack each spoonful so the macaroons will hold their shape. Drop the mounds onto the lined baking sheet, and shape them with your fingers if you find any pieces are falling apart.
Bake at 350ºF for 15 to 20 minutes, or until the bottoms of the macaroons are looking golden. Note, they will NOT feel firm to the touch at this point, so don't be alarmed if they feel soft. They will firm up as they cool, so be sure to let them cool completely on the pan.
Once the macaroons are cool, they are ready to serve. For an extra-decadent treat, drizzle them with melted dark chocolate, or dip the bottom of the cookies in the chocolate. Let the chocolate cool completely before serving. These macaroons will keep well at room temperature for up to 5 days, but they will start to soften after 24 to 48 hours. Keep them chilled in the fridge for the longest shelf life, and firmest texture. They will keep well in the fridge for up to 2 weeks.
Nutrition information is for 1 of 21 pieces, without the optional dark chocolate drizzle. This information is automatically calculated, and is just an estimate, not a guarantee.