Preheat the oven to 180°C.
Place roasted coconut and almonds in a food processor or blender. Process until fine and forming a flour like consistency. Place in a bowl and stir in all the other ingredients mentioned above.
Take a spoon and scoop out some of the dough onto a tray lined with baking paper.
Press the dough down with a fork, forming a cookie shape. Repeat with the rest of the batter.
Bake for roughly 8-10 mins. For a slightly chewy cookie, bake until slightly under. For a crisp and crunchy cookie, bake for the full 10 mins or until fully cooked through and hardened.