Preheat oven to 175 degrees Celsius. Line square baking pan with baking paper

Melt the coconut oil and maple syrup in a saucepan over a low heat. Remove from the heat, whisk well to combine. Mix the bi-carb soda and water in a small bowl, then add to the coconut oil & syrup mixture, stirring thoroughly

Mix together the almond meal, flaked almonds, shredded coconut and coconut sugar in a bowl. Next pour in the liquid mixture and mix thoroughly.

Using 1/8 cup measurement or soup spoons, scoop mixture on lined baking tray and flatten with hand or back of spoon.

Bake for 13-15 minutes, or until golden. Transfer to a cooling rack and allow to cool completely.