Preheat oven to 350° F
Optional: toast the sesame seeds and sunflower seed in the oven for a few minutes, watch to make sure they don’t burn.
In a small saucepan, over medium heat, add the honey and almond butter. Warm, stirring frequently until the mix is well combined and smooth
In a large bowl, combine almond flour, shredded coconut, and toasted seeds.
Add the warmed honey almond butter mix and stir until well combined. (If your batter is on the runny side, set it in the refrigerator for a half an hour or so to cool)
With a spoon, create tablespoon-size balls of dough and spread out on a greased or parchment-lined cookie sheet.
With a fork, flatten each ball flat with a crisscross pattern.
Bake for 6-8 minutes (but keep an eye on them, you want to make sure the edges don't burn as honey will cook quickly)