Preheat oven to 350°F. Coat three 13x9-inch baking pans with butter or shortening; line bottoms with parchment paper. In a medium bowl whisk together almond flour, powdered sugar, and salt until combined.
In a large bowl beat butter and granulated sugar with an electric mixer until fluffy. Add egg yolks, one at a time, mixing well after each addition. With mixer running, slowly add flour mixture until batter comes together.
In a separate bowl and using clean beaters, beat egg whites to medium peaks; fold into batter. Divide batter among three bowls. Stir matcha and, if desired, green food coloring into one. Stir hibiscus and, if desired, purple food coloring into another. Leave third plain.
Spread one batter evenly into one of the prepared pans. Repeat with remaining two batters and pans. Bake 15 minutes or until risen and firm when pressed with finger. Let cool in pans on wire racks. Invert onto a cutting board.
In a small bowl whisk together tahini and honey. Place the purple cookie layer in one of the baking pans. Spread evenly with half the tahini mixture. Top with plain cookie layer. Spread with remaining tahini mixture. Top with green cookie layer.
In a small microwavable bowl heat chocolate chips and coconut oil on high (100% power) 30 seconds to 1 minute or until melted. Stir until smooth. Spread half the chocolate mixture evenly over cookies. Chill 30 minutes or until firm.
Invert uncut cookies onto a cutting board. Spread remaining chocolate evenly over top. Return to refrigerator; chill 30 minutes.
Trim edges. Cut into 1 1/2-inch squares. Makes 48 cookies.
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The matcha and hibiscus will give the batter subtle colors on their own. Using food coloring will create deeper colors.
12 g fat
(4 g saturated fat,
1 g polyunsaturated fat,
3 g monounsaturated fat),
41 mg cholesterol,
40 mg sodium,
11 g carbohydrates,
1 g fiber,
8 g sugar,
4 g protein.