Using a hand or stand mixerbring together almond butter, butter or coconut oil. Slowly add in sugar until combined.
Beat in eggvanilla extract and almond extract. 4. In a separate bowl, whisk together cassava flour, baking soda, and shredded coconut.
Slowly add the dry ingredients to the wet ingredients.
Roll dough into 1” balls and place on a cookie sheet lined with parchment paper.
Sprinkle with course sea salt and press gently into the top of the cookies.
Bake cookies 10-12 minutes until golden brown and slightly flattened. Let cool on wire rack. 9. In a double boilermelt chocolate. Dip the cookies 1/3 of the way into the melted chocolate, and sprinkle with shredded coconut. Let chocolate harden before serving.