Whisk eggs, coconut milk, almond extract and palm sugar in a large bowl until well-combined.
In a medium bowl, combine almond flour, coconut flour, salt and baking soda.
Mix dry ingredients into wet with your stand or hand-mixer.
Stir in ½ cup of the chocolate chips.
(I’m loving Dagoba organic 73% Chocodrops… they’ve got ‘em at Central Market in Austin.)
Grease an 8×8 inch baking dish. Pour in batter, evenly distributing chocolate chips throughout.
Gently sprinkle shredded coconut and remaining chocolate chips on top.
Bake at 350° for 30 minutes and test for doneness (a toothpick inserted to the bottom should come out clean of batter). In my oven, they typically achieve “done-ness” around 35-38 minutes. (Half the fun of baking is knowing your oven… experiment and see what works for you!)
Cool for at least an hour so everything sets.
Cut and serve… These are tasty refrigerated as well!