1 tablespoon chopped chocolate for garnish (optional)
Preheat oven to 350F.
Melt the butter and chocolate chips in a large bowl, either in a double boiler or in the microwave, stirring every 30 seconds. Whisk until smooth.
Add the coconut sugar and eggs to the bowl and whisk until combined.
Add the almond flour, cocoa powder, baking powder, and salt to the bowl. Whisk until combined.
Chill for 30 minutes.
Line a baking sheet with parchment paper and use two tablespoons or a cookie scooper to drop 8 balls onto the baking sheet. The cookie dough is pretty sticky so I found it easiest to use a cookie scooper to get round cookie dough balls.
Bake for 8 minutes.
Then, remove the baking sheet from the oven, press 3 marshmallows on the top of each cookie and bake for another 4 minutes.
Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.