1-First Steps: Mixing the Dough: Begin by whisking the almond flour, shredded coconut, baking powder, salt, and brown sugar in a large bowl until everything is well combined. In another bowl, whisk the eggs vigorously for one minute, then stir in the melted coconut oil, vanilla extract, and almond extract. Now, combine the wet and dry mixtures, stirring thoroughly you might need to use your hands to get it just right.

2- Once mixed, cover the dough tightly and pop it in the fridge for at least 2 hours or overnight. This step is key for the best texture, as chilling helps the flavors meld and makes the dough easier to handle.

3-Baking and Finishing: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone liners. Scoop the dough into 2-tablespoon portions, space them a few inches apart, and flatten each one before baking these cookies don’t spread much. Bake for about 9 minutes until the edges are golden brown, then let them cool on wire racks.

4- For that extra flair, melt the dark chocolate chips over low heat and drizzle it over the cooled cookies. The whole process, including baking time, wraps up quickly, making it perfect for a spontaneous treat. Remember, tips like chilling in the coldest part of the fridge can elevate your results even more.