Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.

Break up the almond paste into about 2" chunks and place in the bowl of a food processor fitted with an S-blade. Add the remaining dough ingredients and pulse until a dough forms. It'll be sticky but workable.

Break up the almond paste into about 2" chunks. Put all the ingredients into a large mixing bowl. You can use a hand mixer or your hands to get it all combined. It'll be sticky but workable.

Place the sliced almonds into a small bowl (big enough to dip dough logs in).

Form about a 1.5" (24-gram / 20-gram for paleo) ball and roll into a little log.

Beat the egg white a little with a fork and brush egg white all over the cookie.

Dip the cookie into the sliced almonds.

Form into a crescent shape. Place them about 2" apart on the baking sheet. They'll puff up quite a bit.

Bake for 14-15 minutes or until lightly browned.

Let cookies cool on the baking sheet for about 5 minutes and then transfer cookies to a cooling rack to cool completely.

Once cooled, combine the melted chocolate + coconut oil in a small bowl.

Dip the ends of each cookie in the chocolate. Place back on a parchment-lined sheet and let them harden completely. I put them in the fridge for 30 minutes and that does the job.

Once the chocolate has hardened, store in an airtight container for up to 2-3 weeks. They can also be frozen for several months.