Preheat oven at 160ºC (320ªF) and line two baking trays with baking paper.
Combine dry mix (Cookie mix, sweetener, almond meal and coconut) into a bowl.
Combine the melted butter and milk, and add to the dry mixture.
In between 2 sheets of baking paper roll out the cookie dough to approx 5mm thin and cut out your cookies, peel from baking paper and place on lined tray.
Bake for 12-15 minutes or until golden and allow to cool on a rack. Allow to cool completely, then ice with a spoonful of icing and easter patterns.
Recipe Note
Once iced, Store in the fridge for up to 5 days. Un-iced, the cookies can be frozen for up to 3 months.
Fun idea for kids and adults: The Icing of the cookies would be a super fun activity to do with kids (or adults) - They can ice their own cookies
Note: Cookies can be pre-made a day or so in advance (store in fridge)