In a food processor, pulse the whole almonds until they form a coarse meal. Be careful not to ground too fine.

In a large mixing bowl, combine the almond meal and almond flour.

In a separate bowl, whisk together the honey and melted butter (or coconut oil). Pour the wet ingredients into the dry mixture. Stir until a sticky dough forms.

Scoop out small portions of the dough (about 1-2 tablespoons) and roll into balls. Flatten slightly to create cookie shapes. Place them on a parchment-lined tray.

Refrigerate the cookies for 20-30 minutes, or until the they are firm enough to handle.

Melt the chocolate in a double broiler then use a spoon to drizzle over the tops of the cookies. Allow the chocolate to harden then serve.