Preheat your oven to 350°F (175°C) and lightly grease a baking sheet with ghee or parchment paper.

In a large mixing bowl, combine 1 cup of cassava flour, ½ cup of fine almond flour, ½ teaspoon of baking powder, ¼ cup of coconut sugar, and ½ teaspoon of salt. Whisk these dry ingredients together thoroughly.

Add ½ cup of unmelted ghee, 3 tablespoons of honey, ½ tablespoon of vanilla extract, and 1 egg to the bowl. Beat until a sticky dough forms.

Roll a tablespoon of dough into a 1-inch ball and place each ball on the prepared baking sheet, leaving about 2 inches apart.

Bake for 8-10 minutes, watching closely for the edges to set while the center remains soft.

Remove cookies from the oven and let them cool on the baking sheet for about 5-10 minutes before transferring to a wire rack.

For frosting, chill coconut cream in the refrigerator and then beat with a bit of maple syrup and vanilla extract until smooth.

Once cooled, frost the cookies with your coconut cream mixture and store any leftovers in an airtight container.