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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together almond flour, shredded coconut, sugar, baking soda, and salt until well combined.
In a separate bowl, whisk together melted coconut oil, applesauce, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until a dough forms. The dough should be slightly sticky but easy to work with.
Scoop 1-tablespoon portions of dough onto the prepared baking sheet. Gently flatten each cookie with your fingers or the back of a spoon.
Sprinkle chopped almonds on top of each cookie, pressing them in slightly so they stick.
Bake for 12-15 minutes, or until the cookies are golden brown and crispy on the edges.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.