Heat the oven to 375F. Line a baking sheet with parchment.
In a large bowl combine the flour, sugar, baking powder, baking soda, and salt and mix well.
Add the coconut oil and mix until the mixture resembles a coarse crumb. Add the toasted almonds and coconut and mix well.
Make a well in the center and add the coconut milk. Use a spatula to mix the coconut milk into the dry mixture.
Once the mixture holds it’s shape turn out onto a floured work surface and flatten dough to 1/2″ thick.
Using a 2″ biscuit cutter cut into biscuits and place on the parchment lined sheet. Press the scraps together, flatten and cut into biscuits.
Bake 16-18 minutes or until the biscuits are a light golden color.
Makes 12 biscuits
Tip: You can combine all the dry ingredients one or two days ahead. Add the coconut milk and cut the biscuits right before you want to bake them.