Preparation Steps:
1. In a mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
2. In another bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
3. Slowly add the dry ingredients to the wet mixture, mixing just until combined.
4. Fold in the shredded coconut, chocolate chips, and sliced almonds.
5. Cover the dough and chill in the fridge for at least 30 minutes.
6. Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.
7. Use an ice cream scoop or spoon to portion the dough onto the sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
9. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.