Preheat oven to 350°F.

Combine brown sugar, coconut oil, and amaretto in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir. Microwave at HIGH 30 seconds more (mixture will bubble); whisk until smooth. 

Stir in ground almonds, flour or potato starch, and salt. 

Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350°F for 9 minutes, rotating pan after 4 minutes. Lift baking paper and cookie onto a wire rack.

Prepare chocolate chips by putting them in a ziptop bag. Place in microwave for 15 seconds to melt. 

Snip a hole in the bottom corner of bag, and drizzle chocolate over cookie. Cut it in large pieces and let cool and harden a bit.

Adapted from Cooking Light