Preheat the oven to 400F and line a baking sheet with parchment paper.
Using a stand mixer or hand mixer, beat the shortening with the honey and yogurt until very smooth and light in color. Add in the eggs, vanilla extract, and almond extract. mix until just combined.
In a separate bowl whisk together almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet in three additions, mixing well after each.
For rolled cookies (preferred), chill the dough for 20-30 minutes. Roll out on lightly floured surface til about 1/4" thick. Use a round cookie cutter to cut cookies then place 2" apart on cookie sheet.
For drop cookies, roll dough into 2" balls and place 2" apart on cookie sheet. It can help to use damp hands. Press the cookie balls flat with your palm or a flat-bottomed glass dipped in water. .
Bake the cookies for 5-7 minutes, until the cookies just begin to set the bottoms have turned light brown. Remove the cookies form the oven and let them cool completely on a cooling rack before frosting.
To make the frosting, beat together the coconut oil, shortening, and raw honey with a mixer until totally smooth. Stir in the arrowroot powder, coconut flour, vanilla extract, and food coloring, if using. Beat until smooth then using an offset spatula or butter knife, frost cookies once they are completely cooled.