Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the almond flour, coconut, salt, and baking soda in a large bowl until well mixed.
Mix the wet ingredients into the dry ingredients with a spatula until well combined.
Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.
Bake for 7 to 9 minutes, or until the tops are golden brown.