Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.

In a large mixing bowl, add almond flour and sugar (½ cup). Whisk until evenly combined. Then add in the egg. Mix with a spatula until the egg is fully incorporated and you have a thick sticky dough. Initially, your dough may seem too dry, but if you continue to mix, the almond flour will continue to absorb the moisture from the egg until all of the flour is incorporated into the dough. Stir in the shredded coconut until evenly mixed in. The coconut should thicken the dough a little more. Let the dough sit for about 5 minutes.

Add 2 tbsp sugar to a small bowl and set aside. Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release it onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. The dough will be a little soft, but you should be able to form into balls. Gently dip the top of each ball in sugar. Place the coated balls back onto the prepared baking sheet (with the dipped sugar side facing up) and press down lightly on each one to form a thick round disk, about ½ inch thick. Space the cookies so they have about 1 inch space between each one.

Bake cookies for about 13-15 minutes or until the cookies are done. When the cookies are done, the edges should be set and lightly browned and the cookies should be puffed up and have a crinkle surface. Let the cookies fully cool on the baking sheet before removing and eating. This will allow them to develop their chewy texture. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.