In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
In a separate bowl, beat egg using a whisk or large fork until uniform in color and slightly foamy.
Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
Chill in the fridge for 15-30 minutes.
Preheat oven to 375 degrees F (190 C) and grease a baking sheet or line with parchment paper.
Shape dough into 1-inch discs (we like using this small cookie scoop or a tablespoon) and place on the prepared baking sheet. Make sure the cookies are pressed down because they don't spread much.
Bake until edges begin to brown, 8-12 minutes.
Remove from oven and let cool completely before serving.
*Nutrition information is a rough estimate. *If using almond flour, we suggest starting with 1 cup because it is more absorbent and can lead to crumbly cookies. *If using almond meal from almond pulp, you may need to add additional oil.