In a medium bowl, add the oats, flour, baking powder, cinnamon, and salt. Whisk until combined.
In a separate bowl, whisk together the coconut oil (or clarified butter), egg, and almond extract. Stir in the honey.
Add in the flour mix, stirring just until combined.
Fold in the shredded coconut and a little over half of the chocolate.
Chill for 30 minutes to an hour
Preheat the oven to 325°F, and line a baking sheet with parchment paper
Drop the cookie dough into 12 rounded scoops onto the prepared sheet. Flatten each cookie slightly and press the remaining chocolate into the tops.
Bake for 12-15 minutes.
Let cool on the pan for 10 - 15 minutes before putting them onto a wire rack to cool completely