Preheat oven to 350°F (177° C). Line 2 baking sheets with parchment paper and set aside.

Add the butter, egg whites, confectioners’ sugar, and vanilla into a large bowl and beat with an electric beater for about 2 to 3 minutes. It will turn thick and creamy.

Add the sliced almonds, shredded coconut, and flour, and beat for about 30 seconds until everything is well combined. Then remove the beaters and mix the mixture with a spatula a couple of times.

Using a small ice cream scoop, drop about 2 tablespoons of cookie dough onto the parchment-lined baking sheet, spacing them about 1 to 2 inches apart. Lightly press each mound with the back of a damp spoon to slightly flatten—don’t make them too thin.

Place an almond in the middle of each cookie, pressing lightly.

Bake the cookies (one sheet pan at a time) for 13–16 minutes, until the edges are golden brown but the centers remain pale—this ensures a moist, chewy middle. Transfer the baking sheet to a wire rack to cool completely.

Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30–50 seconds, stirring until the mixture is completely melted and smooth.

Spoon the melted chocolate into a medium-sized zipper bag, seal it, and snip a small corner to create a piping hole. Drizzle the chocolate over the cooled cookies. Let the chocolate set before serving or storing.