Preheat oven to 175°C. 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, potato flour, and salt.

Scrape mixture into centre of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 175°C 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.

Nip 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.