Preheat oven to 175 ºC / 350 ºF. Mix ground almonds with the spices, zest and sugar. Whip the egg whites into stiff puffs and gently fold them into the dry mixture. Scoop portions of the batter onto a lined baking sheet and gently press the cookies into round shapes, not too thin.
Bake in the oven for 10-12 min or until golden, remove and set aside to cool. In a double boiler heat coconut oil and creamed coconut, mix it with the sugar and set a side (preferable in the fridge) to cool and stir it every 5 min until it has a semi thick texture. Now place a teaspoon of thick frosting on each cookie and smear it out into a circle. Drizzle a bit of chopped almonds onto the frosting and let it set completely. Store in an airtight container.