Whisk together the almond meal, flour, baking soda, salt, and zest in a medium mixing bowl.

Pour the coconut oil, vanilla extract, and maple syrup into the bowl with the flour mixture. Mix using a spatula until just about combined. Add in the coconut and strawberries. Continue to mix until no more flour is visible.

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Refrigerate the bowl with the dough for at least the time it takes to preheat the oven.

Lightly flour your hands with the gluten free flour, roll a tablespoon of dough into a ball and then place on to the baking sheet. Continue until the baking sheets are full. Return dough to fridge and bake the cookies in batches. Bake the cookies for 11 minutes. Transfer to cooling rack to finish cooling.