Using a hand mixer or standing mixer, beat vegan butter and sugar together until creamy and fluffy.
Add in vanilla and salt and beat.
Add in almond flour 1/2 cup at a time and beat until all flour is mixed in.
Stir in lemon zest.
Chill for 10-30 minutes if time permits for best results but not completely necessary.
Using a cookie scoop, spoon desired sized cookies onto a parchment lined baking sheet. These won't spread much so press them gently to flatten.
Bake for 12-14 minutes until edges are golden brown. Allow to cool and then freeze for 10-15 minutes.
After cookies are baked, spread coconut on a parchment lined cookie sheet and bake for 3-5 minutes until lightly browned.
Making sure ice cream has had time to thaw for about 5-10 minutes, scoop single ice cream scoops onto one cookie and press another cookie on top. You can use a small plate to flatten if that helps.
Roll into the toasted coconut and place in a freezer safe container.
Freeze for about one hour before serving.
I got about 16 cookies out of this recipe, depending on the size you may get more or less. I also used a spoon to spread the ice cream evenly around the edges of the cookies. That just makes them prettier, the taste is still the same!