Preheat your oven to 350°F and line a baking sheet with parchment paper.
Melt coconut oil on the stovetop or in the microwave and pour into a mixing bowl.
Whisk together the coconut oil and almond butter until smooth. Whisk in the egg, lemon zest, vanilla extract, and salt.
With a spoon, stir in the almond flour, until a thick dough has formed. If the batter seems too oily and wet, add 1 tablespoon
more flour at a time. The dough should be fairly stiff.
Measure tablespoon sized cookies and place on the cookie sheet 2” apart. Press into the middle of each cookie, gently, with your thumb.
Add about 1 teaspoon apricot paste on top of each indentation. Bake 10-14 minutes until light golden brown.
Let cool for at least 10 minutes, then transfer to a cooling rack.
Heat 3/4 cup water until boiling. Pour into a bowl over the apricots, trying to make sure they’re all covered. Let sit for 1 hour, on the counter, stirring once 1/2 way through. Blend in a high powered blender, until desired consistency is met. If needed, add more water to thin out. Store in a sealed container, in the fridge, for up to a week.