Preheat oven to 350 degrees.

In a medium sized mixing bowl mix together the shredded coconut, almond flour, baking powder and salt.

In a separate small mixing bowl, whisk together the egg, maple syrup, coconut oil (room temperature) and vanilla extract.

Pour the wet ingredients into the dry ingredients and combine.

Add the chocolate and stir until evenly distributed throughout.

Place onto cookie sheet about 1 ½ inches apart.

Bake for 10 minutes or until golden brown. Be careful not to overcook them, they go from perfect to burnt really fast.

Let firm up for a few minutes on the cookie sheet then transfer to a baking rack.