In a large bowl, mix together the wet ingredients: melted and cooled coconut oil, sugar, egg, fresh lemon juice, almond extract & lemon zest. Mix until smooth and combined.
If you want to make these lemon cookies vegan, simply use a 'flaxegg' instead of a regular egg in the recipe (1 tablespoon flaxseed meal + 3 tablespoons water).
If you want to skip the frosting, you can, but I think it makes these cookies AMAZING and full of lemon flavor.
You can use coconut sugar too (more paleo-friendly), but just know that it will change the color of the cookies to a golden brown hue and the flavor may slightly change a bit.