In a medium-small bowl, mix the almond flour, coconut oil, maple syrup, and salt until well combined. Cover and refrigerate for two hours our until firm.
Preheat the oven to 375 degrees. Line a metal baking sheet with parchment paper.
Scoop out about one tablespoon of chilled cookie dough then form the dough into a ball. Place the dough ball on the cookie sheet, then press the dough in the center with your finger. Smooth out the cookie dough edges if they crack too much--you want the filling to stay in the center. Repeat with the remaining dough.
Bake for 10 to 12 minutes or until light golden brown.
Remove the cookies from the oven then press the centers down again, with the back of a teaspoon this time. Cool for 5 minutes on the baking sheet, then carefully move to a wire rack to cool completely.
When the cookies are cooling mix the filling ingredients until smooth. Carefully spoon the filling into each cookie center. You will most likely have filling left over.
Chill the cookies until set, then drizzle the tops with melted chocolate and sprinkle with salt. Store in a sealed container in the refrigerator for up to one week.
