Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Cream together the softened unsalted butter and sugar-free brown sugar until light and fluffy.
Beat in the eggs, vanilla extract, and almond extract until fully combined.
In a separate bowl, whisk together the almond flour, chopped pecans, shredded coconut, cinnamon, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Using a cookie scoop, drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
