In a medium bowl, mix 1/2 cup maple syrup, 1 tsp vanilla, and 1 egg together with a fork, whisk, or handheld electric mixer until mixed. Then add 1/4 cup melted coconut oil and mix again until the mixture thickens.

In a second bowl, mix 1 cup almond flour, 1 1/2 cup unsweetened shredded coconut, 2 Tbs coconut flour, 1/2 tsp baking soda, and 1/4 tsp salt together with a fork.

Pour the dry ingredients into the wet ingredients and mix with a fork. Fold in the chocolate chips.

Put the batter into the refrigerator for 20-30 minutes.

Preheat the oven to 350 degrees and cover a cookie sheet in wax paper or a silicon cookie sheet liner.

Scoop out 1 tablespoon - golf ball sized scoops of the dough and roll it around in your hands to make a ball. Place the cookie dough on the cookie sheet and press down a little to flatten them. Top each cookie with one full almond.

Bake the cookies for 12- 14 minutes. (I cooked mine for 13.5 minutes), then let the cookies sit on the cookie sheet for 2 minutes before removing.