Preheat the oven to 350 degrees F.
In a small mixing bowl, add the almond butter, coconut oil, egg, vanilla, sea salt and sweetener, and mix well to combine.
Add the coconut, and mix until the coconut is fully combined.
On a lined baking tray, use a tablespoon to measure out 8 cookies and form into balls.
Press 2 whole almonds into the tops of each cookie, pressing down into a flatter cookie.
Bake for 10 minutes, then allow to cool.
Pick up a cookie, and add a scant teaspoon of chocolate onto the baking paper. Press the cookie down into the chocolate to form a chocolate coating on the base. Repeat with all cookies.
Use a spoon or a chocolate drizzler to drizzle the remaining chocolate across the tops of the cookies.
Store in the freezer or refrigerator for best texture.