½ cup almond flour
3 tablespoons coconut oil (if solid, microwaved until melted)
Zest and juice of ½ lemon
1 to 2 tablespoons maple syrup
½ teaspoon vanilla extract
¼ teaspoon kosher salt
Place the coconut in the bowl of a food processor and pulse until semi-fine. Transfer ¼ cup of the pulverized coconut to a small plate and set aside.
To the coconut in the food processor add the almond flour, coconut oil, lemon zest and juice, 1 tablespoon of the maple syrup, the vanilla, and salt, and process until well combined. Taste and pulse in the extra teaspoon of maple syrup, if needed.
Transfer the mixture to a cutting board and shape it into a 7-inch-long and 1 ½-inch-wide log. Divide the log into 12 equal pieces, press them into cookie-shaped rounds, and press them into the reserved pulverized coconut.
Set the cookies on a large plate, loosely covered with plastic wrap, and chill for 15 minutes before serving.