1. Place the coconut milk and maple syrup in a pot and place over the medium high heat and whisk until well combined.
2. Cook this until the liquid is reduced by half. Note: This was boiling the entire time I had this on the stove and it took 15 minutes.
3. Remove from the stove and add in the root and stir. It will firm up.
4. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
5. In a large bowl add the coconut and almonds and pour in the coconut milk mixture. With your hands, mix the dough. This is kinda a workout. Continue to mix until it forms a large dough ball. Take the dough and grab a small piece and rough into a 2" wide ball. Place on the parchment paper and press with a cup or your hand until flat (about 1" thick)
6. Repeat until all the dough is gone. Place in the oven and bake until the coconut is golden brown, roughly 15 to 18 minutes. Remove from the oven and let cool.

Chocolate Frosting

1. In a medium pot over low heat add the dark chocolate chips and coconut milk and mix with a spoon until smooth.
2. Take each cookie and spread some frosting over the top.