In a small saucepan combine the maple syrup, coconut cream, coconut oil.

Bring the mixture to a boil and continue to boil, stirring occasionally, over medium high heat for 7-8 minutes.

Remove from heat and stir in the vanilla and sea salt. Set aside.

Preheat the oven to 350 degrees.

Place the coconut flakes and almond flour in a food processor and process until combined.

Add all but 1/4 cup of the caramel to the coconut mixture and pulse until the mixture comes together.

Spoon one tablespoon of mixture onto a cookie sheet. Shape with your hands into a ball or long log. Repeat with remaining macaroon mixture.

Bake for 10 minutes or until golden brown.

Remove from oven and let cool for 2 minutes before removing to a wire rack to cool completely.

Melt the dark chocolate in a microwave safe bowl in 30 seconds intervals, stirring after each heating, until melted.

Dip the bottom of each macaroon into the chocolate mixture then place on a sheet of parchment paper.

Drizzle the macaroons with the remaining caramel and sprinkle with sea salt. Allow to sit for 15 minutes or until the caramel and chocolate have hardened.