In a mixer, cream together the butter and sugar. Beat in the egg, and vanilla extract.
In a medium size bowl, sift together the flour, baking powder and salt. Mix until combined with the cream mixture.
Cover the dough and refrigerate for 30 minutes or until easy to handle.
Break the dough into small pieces - about 2 tablespoons each. Roll each piece out into a finger shape.
Using the flat tip of a knife, make an indentation on the end of each finger to make a place for the fingernail. Then take a toothpick and make 3 small slashes in the middle of each finger for knuckles.
Place fingers on a lightly greased baking sheet. Bake at 325° for 20-25 minutes. They should be slightly brown on top.
While the cookies are baking, melt the chocolate chips with the coconut oil in a small bowl in the microwave.
Let the cookies cool for a few minutes and then take a small dollop of chocolate and place on the tip of each finger. Softly press one almond on top of the chocolate. Let the chocolate harden to hold the almond in place and then serve!