Preheat the oven to 350 degrees.

Spread out the shredded coconut in a large frying pan. Sprinkle with 2 tsp of maple syrup, mix, and spread the shredded coconut out across the pan again. Heat the pan over medium heat and let the coconut sit for about 4 minutes. Then, start to mix the coconut and mix regularly while letting it cook for another 4 minutes. ( it cooks for 8 minutes total) You'll notice that the coconut will become fragrant, will turn a light brown color, and will become harder in texture. Remove the pan from heat, and set the toasted coconut aside.

In a large bowl, mix the almond flour, 1/2 cup of the toasted coconut, the cocoa powder, coconut flour, salt, and baking soda together.

In another large bowl, whisk the egg, vanilla, a scant 1/2 cup of maple syrup, and the coconut oil together until the mixture looks cloudy and becomes thicker.

Pour the bowl of dry ingredients into the bowl of wet ingredients and mix well.

Cover a cookie sheet with a silicone cookie sheet liner or wax paper.

Scoop out 1 Tbs sized balls of the batter and place onto the cookie sheet. Lightly pat each ball of cookie dough down and top with the remaining toasted coconut. This recipe yields about 18 cookies.

Cook at 350 degrees for 8-10 minutes. Until the outer edges of the cookies have hardened.