Whisk together the oats, flour, baking powder, cinnamon, and salt
in a medium bowl. In a separate bowl, whisk together the coconut
oil or butter, egg, and almond extract. Stir in the agave. Add in the
flour mixture, stirring just until incorporated. Fold in the coconut
and a little over half of the chocolate. Chill for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with parchment
paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared
sheet. Press the remaining chocolate into the tops, and flatten
slightly. Bake at 325°F for 12-15 minutes. Cool on the pan for 10
minutes before turning out onto a wire rack.