Mix together the almond flour, coconut, coconut flour and salt in the bowl of an electric mixer; set aside.
In a separate bowl, stir together the agave, zest, juice and vanilla. With the mixer on, slowly stream the wet ingredients into the dry ingredients until thoroughly combined. With the mixer still running, stream in the coconut oil. The batter will start to thicken as the coconut oil cools.
Form cookies into 1-inch balls and place on a parchment-lined cookie sheet (you will need to flatten the bottoms slightly).
At this point you can do one of two things:
Place cookies in an oven set to the "warm" setting, with the oven door cracked open, for about an hour. You are looking for your cookies to be dry on the outside, but still moist on the inside. Once cookies have cooled, place them in the fridge to chill and set before serving. Note: This is the method I used and personally would recommend.
Place cookies in the refrigerator for an hour to chill and set before serving. This will result in a soft, moist cookie, almost more like a cookie-dough ball.
Notes
I recommend lightly dusting the tops of the cookies with powdered sugar before serving. Cookies with last, well wrapped, in the refrigerator for up to 4 days.