Preheat oven to 350°F, and line a baking sheet with parchment paper.
In a medium bowl, mix together blanched almond flour and arrowroot powder.
Melt chocolate chips in a bowl over simmering water (double boiler).
Mix the butter, vanilla extract and coconut milk with the melted chocolate until smooth.
Fold in lightly and evenly the almond flour mixture with the chocolate to make a soft biscuit dough.
Spoon the dough into a piping bag fitted with a large star nozzle. Alternatively, you can use a ziploc bag and make a small cut on the corner of the bag.
Pipe 15 cookies (about 2.5 inches each) onto the baking sheet
Top each cookie with an almond in the center.
Bake for 10 minutes or until cookies are firm and starting to turn brown.
Cool for about 10 minutes on the baking sheet, then lift carefully onto a wire rack to cool completely. Store in an airtight container.