Pre-heat the oven to 350F (180C)
Line a baking tray with parchment paper.
Melt the coconut oil.
Chop the almonds.
In a bowl sift the flour, add coconut, chopped almonds, baking powder, and salt. Mix everything.
In a separate bowl whisk the egg. Add the cooled coconut oil, and Dulce de Leche. Mix till smooth.
Add wet ingredients to the dry. Stir everything together.
Scoop out the dough and form a golf size ball. Shape it into a cookie shape (see photos).
Place each cookie on the baking tray leaving about 1.5-2 inches distance between each one.
This is optional but you can decorate each cookie by gently pressing an almond at the center of each.
Transfer to the oven. Bake for 25-30min. Time varies depending on your oven. Start checking after 20min. When they become golden on top, they are ready.
Pull them out and transfer them to a cooling rack. Once cooled you can drizzle them with an extra Dulce de Leche.
You can keep them at room temperature for up to a week. Or even better, in an airtight container for longer freshness.