Preheat oven to 350F and line a baking sheet with parchment paper

In a large mixing bowl combine room temp egg, almond butter, maple syrup and vanilla. Whisk together until thoroughly combined

In a separate mixing bowl combine almond flour, shredded coconut, sliced almonds, salt, and baking soda

Fold dry ingredients into wet with a spatula

Once fully combined, fold 1/2 cup of chocolate chips into the batter

Scoop a heaping tablespoon of batter onto the lined baking sheet for each cookie - I use an ice cream scoop for this

Leave a small amount of space between each cookies - you might need to do more than one batch

Bake in the oven at 350F for 18 minutes or until they start to get golden brown on the outside

Remove cookies from oven and allow to cool fully

Melt coconut oil and chocolate chips together for topping

Drizzle on top of each cookie and sprinkle with coconut while the chocolate is still warm

Enjoy immediately or store at room temperature for up to 5 days