Preheat oven to 325°F.
In a mixing bowl, combine coconut, maple, coconut oil, almonds, vanilla, almond extract, and a dash of sea salt. Stir until all coconut is coated.
In a medium sized bowl, whisk by hand or use a mixer to beat eggs until they are a frothy, foamy stiff consistency. You should be able to pull the whisk out of the eggs and stiff peaks. Add the cream of tartar and mix to combine.
Fold egg whites into coconut mixture until combined.
Using a medium cookie scoop, spoon onto a parchment lined cookie sheet.
Bake for about 20-25 minutes.
Allow to cool completely.
Once cooled, whisk together the ingredients for the chocolate drizzle until smooth.
Transfer to a small plastic bag or in icing bag and cut small slit in the corner.
Drizzle desired amount of chocolate over each cookie.
Allow to set and then enjoy!