Between my son and my husband, this batch of cookies only lasted about 15 minutes
2 cups almond meal flour
2 large eggs
1/4 cup unsweetened shredded coconut
1/4 cup Da Vinci sugar-free simple syrup with Splenda
2 tbsp heavy whipping cream
3/4 tsp vanilla extract
1/8 tsp almond extract
1/4 tsp baking powder
12 whole roasted almonds
Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.