Dice the Fresh Strawberry (3/4 cup), zest the Lime (1), and melt the Coconut Oil (1/2 cup).
Preheat the oven to 350 degrees F (180 degrees C). Line two large baking sheets with parchment paper.
Whisk together the Almond Flour (1 cup), Coconut Flour (3/4 cup), Unsweetened Shredded Coconut (1/2 cup), Baking Soda (1 teaspoon), Salt (1/2 teaspoon), Ground Ginger (1/2 teaspoon) and the lime zest in a medium mixing bowl.
Pour the coconut oil, and Maple Syrup (1/3 cup) into the bowl with the flour mixture. Mix using a spatula until just about combined. Slowly stir in the strawberries.
Roll a tablespoon of the dough into a ball and then place it on to the baking sheet. Repeat with the remaining dough.
Bake the cookies until lightly browned on the top, about 10 minutes.
Cool on the baking sheet until firm, and then serve.