Preheat oven to 350F.
In a large bowl, mix together the almond flour, baking soda, and salt. Set aside.
In another bowl, melt the palm shortening or coconut oil in the microwave. Just barely melt it, maybe halfway, and then stir together to melt the rest so it's not too warm.
Add the honey, vanilla, and coconut milk and stir to combine.
Add the wet ingredients to the dry ingredients and stir just until combine.
Add the chocolate chips and mix in.
Using a small cookie scoop (I use the smallest one from Pampered Chef, I think it's only a tablespoon and I get about 2 dozen cookies), scoop the dough onto an ungreased cookie sheet, spaced 2" apart. Slightly press the top of each cookie with you hand so it's not so round. They won't spread so they need a little help.
Bake in the center of the oven for 8-10 minutes, or until the edges are very lightly browned and the top looks a bit dry.
Remove from oven and let cool on cookies sheet 1-2 minutes.
Remove to a wire rack to cool. Try not to eat them right out of the oven, they'll be more breakable.
Enjoy with a tall glass of chocolate almond milk ;)