Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
Step 2: In a large mixing bowl, cream together the softened butter and packed sugar-free brown sugar until light and fluffy (about 2-3 minutes).
Step 3: Add the eggs, vanilla extract, and almond extract (if using) to the mixture. Mix well until combined.
Step 4: In a separate bowl, combine the almond flour, chopped pecans, shredded coconut, ground cinnamon, baking powder, and sea salt. Mix well.
Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Step 6: Use a cookie scoop or spoon to portion the dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Step 7: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
