Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon until smooth and creamy.
Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well blended.
Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies into rounds.
Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot.
Once cooled, they transform into the ultimate deliciously chewy treat!