Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, combine coconut oil, maple syrup, vanilla and almond extracts. Whisk to combine. Add almond flour and salt. Stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. (If dough seems too wet to roll into a ball, add 2-3 tablespoons more almond flour.)
Place crushed graham crackers on a plate. Using a tablespoon, scoop dough and roll into a ball. Roll ball in graham crackers to coat. Place in even rows on cookie sheet. Using your index finger, press no more than halfway down in center of dough ball.
Bake for 10 minutes. Cookies should just be turning a light golden brown. Remove from oven and carefully press two chocolate chunks or two to three chocolate chips into indentation of each cookie. Then press two mini marshmallows on top. Bake for another 3-4 minutes so that chocolate is melty and marshmallows have slightly puffed.
With a spatula, transfer thumbprint cookies to wire rack and allow to cool completely.
Once cookies have cooled, place remaining chocolate chunks in a microwave-safe bowl. Microwave for 30 second intervals, stirring after each, until chocolate is mostly melted. Stir until completely melted. Using a fork or spoon, drizzle melted chocolate over cookies.
Allow chocolate to set before storing in an airtight container for up to 2-3 days.
*To avoid a coconut taste, use refined coconut oil. Vegan butter can also be substituted.