Pulse the shredded coconut, brown rice nectar, vanilla extract and Tbsp of the coconut oil in a food processor. Pinch some of the mixture to see if it holds together. If it doesn't, refrigerate for around 20 minutes.
Line a large plate with waxed paper. Using a half-tablespoon-sized oiled measuring spoon, press the coconut mixture firmly into the bowl of the spoon and level off with a knife.
Gently coax the mixture out of the spoon and release onto waxed paper. Repeat until all mixture is used.
Gently but firmly press one almond in the center of each candy so that the almond adheres to the coconut. If the coconut breaks, squeeze together to patch it up.
Add remaining 1 tsp coconut oil to chocolate and melt over a double boiler or in a microwave at intervals.
Transfer melted chocolate to a mixing bowl that's deep, not wide. Lower coconut candies into the chocolate mixture, a few at a time, until each one is coated with chocolate. Immediately lift out with a fork allowing excess chocolate to drip into the bowl. Drag fork against the side of the bowl to catch drips.
Place each candy on a plate lined with waxed paper. Refrigerate until set, around 15 minutes. Or freeze. (You want to allow the candy to warm before eating -- it tastes best at room temperature.)