Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened unsalted butter and sugar-free brown sugar, beat until creamy and fluffy (2-3 minutes).
Add the eggs, pure vanilla extract, and almond extract (if using), and beat until fully incorporated.
In a separate bowl, whisk together the almond flour, ground cinnamon, baking powder, and sea salt.
Gradually add the dry mixture to the wet mixture, mixing until just combined.
Gently fold in the chopped pecans and shredded coconut into the cookie dough.
Using a cookie scoop or spoon, portion out the dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes or until the edges are golden brown.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
