Line two half-sheet pans with parchment paper. Pre-heat oven to 350°F.

In a stainless steel mixing bowl, whisk together the melted butter, eggs, sugar, honey, milk, vanilla, and almond extract. Set bowl over a large sauce pan or Dutch oven filled with 2" of simmering water. Continue whipping with the whisk until the mixture reaches 140°F / 60°C.

Stir in the coconut, almonds, and chocolate chips. (Caution! The chocolat chips will melt if the mixture is not cool.)

Whisk together the flour, Instant ClearJel, baking powder, salt, and Xanthan Gum; fold into the coconut mixture.

Scoop with a #20 Yellow (2" diameter) ice cream scoop: 8 cookies per half sheet pan (3-2-3).

Spread the cookies with oiled fingertips (or spray with Pam) to even rounds about 3 1/2" in diameter. An English Muffin ring is handy to shape the cookies. Don't try to smooth the tops, leave them a little rough and lumpy for texture. The cookies will not spread much so they can be placed 1" apart.

BAKE at 350°F until the cookies are a light golden brown, about 20 minutes. Rotate the pans halfway through baking. Remove cookies to a rack to cool.

VARIATION: Coco-Almond Chocolate Macaroon Cookies - Add 20 grams (1/4 cup) cocoa powder and 60 grams (2 oz) unsweetened chocolate (chopped) to the liquid mixture in step 2. Reduce the amount of flour from 100 grams (2/3 cup) to 80 grams (1/2 cup +1 T). Otherwise, follow the recipe as written.