The cookies are made exactly the same as if using flour. Begin by letting the butter and lard come to room temperature. Preheat the oven to 325℉. The reason I lowered the heat is that the cookies were browning faster than I wanted them to at 350℉.

Blend the coconut flour and the almond flour. Add half a teaspoon of xantham gum and lightly whisk together.

Blend the fats together, and cream.

Add monk fruit sweetener, almond extract, and flour, and blend.

I used a #50 scoop, but you can use a measuring tablespoon and rub it with the palm of your hands to form balls. 

Lightly sprayed a cookie sheet and arranged the cookies.

Press each ball gently with your thumb to create a divot. Add half of a Maraschino cherry, to the top of the cookie and bake.

All ovens are different, so place them in the oven for about 20 minutes. But you are looking for even golden brown around the edges.