Preheat oven to 350 ºF. Line a baking sheet with parchment paper.
Mix almond flour with the cardamom, lemon zest, pinch of salt, and coconut sugar.
Whip the egg whites into stiff puffs and gently fold them into the dry mixture. Scoop portions of the batter onto lined baking sheet and gently press the cookies into round shapes, not too thin.
Bake in the oven for 10-12 min or until golden, remove and set aside to cool.
For the Frosting:
Prepare a double broiler by bringing a small pot of water to a simmer and placing a heat proof bowl on top.
Place coconut oil, coconut butter, and coconut sugar and cocoa powder into the heat proof bowl and stir together to melt. Set aside and allow to cool until you have a semi-thick texture.
Place a teaspoon of thick frosting on each cookie and smear it out into a circle. Drizzle a bit of chopped almonds onto the frosting and let it set completely. Store in an airtight container.
