Preheat oven to 350°F.
Allow butter to soften at room temperature.
Using a hand beater or standing mixer and beat butter, vanilla, sea salt, egg and coconut sugar until light and fluffy.
Slowly beat in almond flour ½ cup at a time until fully blended.
Fold in coconut and chocolate chips.
Coat cast iron skillet with coconut oil.
Spread cookie dough into the skillet and spread evenly.
Add extra chocolate chunks on top if desired.
Bake for 25-30 minutes or until edges browned and center is cooked (or still soft if you like it like I do!)
Allow to cool for 10-15 minutes before serving. Add a scoop of vanilla ice cream or eat as is!