Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Toast pumpkin seeds: Spread on a baking sheet and bake for 5-8 minutes until lightly toasted. Set aside.

Make the caramel: In a saucepan, combine maple syrup, coconut milk, and coconut oil. Boil, stirring, for 10 minutes until thickened to ¾ cup. Stir in vanilla and a pinch of salt. Remove from heat.

Prepare macaroon base: In a food processor, combine flaked coconut and almond flour. Add all but 1/4 cup of the caramel sauce. Pulse until finely chopped and the mixture holds together when squeezed.

Form macaroons: Drop 1-tablespoon balls of the mixture onto the prepared baking sheet, packing them tightly. Bake for 8-10 minutes until tops are lightly toasted. Let cool completely.

Melt dark chocolate: Microwave dark chocolate in 30-second intervals, stirring until smooth. Stir in remaining chocolate until fully melted.

Dip and decorate: Dip the bottom of each cooled macaroon into melted chocolate. Place on parchment paper. Drizzle with remaining caramel sauce and sprinkle with toasted pumpkin seeds. Chill until chocolate is firm.