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Preheat the oven to 350F and line a large rimmed baking sheet with a silicone liner.
In a food processor, combine the coconut and almonds, and grind until they resemble oat flakes. Add the sweetener and collagen, and pulse a few more times to combine.
Transfer to a large bowl and stir in the almond butter, egg, and extracts until well combined. Use about 2 tablespoons for each cookie and roll into balls.
Place on the prepared baking sheet and press down to about ½ inch thick. Bake 15 to 20 minutes, until golden and firm to the touch. Remove and let cool on the pan. Do note: the cookies may release a lot of grease during baking but this will reabsorb as they cool.