Preheat oven to 275 F. Line a baking sheet with parchment paper.
Put the bananas in a blender and blend on medium for about 30 seconds, or until a smooth consistency has been reached. Add the cinnamon, nutmeg, ginger, cloves, salt and vanilla extract and blend on medium for another 3 seconds or until everything is well mixed together.
Put the almond meal in a large mixing bowl and add the banana mixture. Use an electric mixer to combine. Slowly pour the coconut into the mixing bowl and continue to mix together until everything is well combined.
Scoop the mixture, in rounded tablespoonfuls (I literally used a rounded tablespoon for this task) onto the baking sheet, until all of the mixture has been transferred to the baking sheet.
Bake the macaroons for 25 to 30 minutes, or until the edges are golden brown. Transfer the macaroons to a wire rack and allow them to cool completely.
To Make the Glaze
In a small bowl, add the coconut oil and butter and stir until they are fully mixed together. Add the cocoa powder and salt and stir to combine. Drizzle a small amount of glaze over each macaroon.
Recipe by The Little Chef at http://littlechefblog.com/banana-almond-macaroons-with-chocolate-glaze/