Preheat oven to 350 F. In a bowl, add the egg, vanilla, maple syrup, and coconut oil and mix to combine with a hand or stand mixer or stiff whisk.

Slowly fold the almond flour, tapioca flour, baking soda, and salt into the bowl with the egg until no flour clumps remain. Sticky dough should begin to form

Fold the chocolate chips into the dough until well combined.

Place a piece of parchment paper on a flat surface and sprinkle some tapioca flour on top. Place the dough on top and sprinkle a little more tapioca flour on top of the dough. Roll dough out to about ½ inch in thickness. Use a heart-shaped cookie cutter to cut the dough into hearts and place on a baking sheet lined with parchment paper.. Bake for 8 - 10 minutes until they turn a golden brown color. Let cool before decorating.

Once the cookies have cooled completely, melt the dark chocolate in a double boiler or in the microwave using 10 second intervals. You can also make your own double boiler by placing a skillet over a pot of simmering water. Decorate the cookies by either dipping half of the heart in the melted chocolate or drizzling it over the cookies with a spoon or a pipping bag fitted with a small tip. Sprinkle coarse cane sugar after the chocolate has had a chance to cool slightly.