1/4 cup coconut oil, melted
1 Tablespoon coconut oil, room temperature
1/3 cup maple syrup
1/2 teaspoon almond extract
1 cup almond flour
1/4 cup coconut flour
2 ½ cups unsweetened shredded coconut
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup dark chocolate chips, melted
Preheat oven to 350 degrees F. Line an 8×8-inch square pan with parchment paper.
In a medium bowl, add 1/4 cup melted coconut oil, maple syrup, and almond extract. Stir to combine.
Add flours, 1/2 cup shredded coconut, baking soda, and salt to the wet mixture. Stir to combine.
Add cookie batter to the prepped baking dish, pressing the dough down to form an even layer. Bake for 10 minutes, until the cookie is golden brown on the edges. Remove from oven and cool completely.
In a blender or food processor, combine remaining 2 cups of shredded coconut, 1 Tbsp room temperature coconut oil and 1 Tbsp water. Pulse to bring the mixture together.
When the dough is cooled, add the coconut mixture in an even layer on top. Top with a drizzle of dark chocolate on top. Chill until the bars are set, approximately 1 hour.
Cut into 16 squares and store in an airtight container.