Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, combine the cream cheese and softened unsalted butter. Beat until smooth and creamy.
Add the egg and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Add the chocolate instant pudding mix, flour, and fudge brownie mix to the bowl. Mix until just combined.
In a separate bowl, combine the melted unsalted butter, vegetable shortening, vanilla extract, coconut extract (if using), and salt. Mix well. Gradually add powdered sugar, mixing until smooth. If too thick, add milk or coconut milk to reach a spreadable consistency. Stir in the sweetened coconut flakes.
Using a cookie scoop, drop rounded tablespoons of the brownie batter onto prepared baking sheets, spacing them about 2 inches apart.
Press a whole almond into the center of each cookie.
Bake for approximately 10-12 minutes or until edges are firm and tops look set.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Melt the chocolate melting wafers or chocolate chips with coconut oil until smooth. Drizzle over cooled cookies using a spoon or piping bag.
