Cover a roasting tray or cooking sheet with parchment paper, or a silicon baking mat. Pulse the coconut flakes in a food processor until finely ground, scraping down the sides as needed. In a separate bowl combine the coconut milk, melted coconut oil, maple syrup, and both extracts. Stir to combine. Add this mixture to the bowl of the food processor with the ground coconut and mix well. Process until smooth and almost like a paste. Using your hands, shape the mixture into rounds about an inch or so in thickness. Place on the prepared tray and put into the freeze for at least 30 minutes to solidify.

Melt the chocolate in a double boiler or in the microwave. Stir until shiny and smooth. Coat the coconut patties in chocolate by dipping them in the bowl of chocolate using a fork. You can also drizzle the chocolate over the patties while they’re sitting on a cooling rack, lined with parchment paper underneath. Let the chocolate set until firm, then flip and coat the other side. They’re best stored in the refrigerator for up to a week and in the freezer for up to a month. Let the patties thaw for a few minutes before serving, if frozen.