Heat oven to 375°F and arrange rack in the middle. Combine coconut oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low cream the oil and sugar together. Once combined, increase speed to medium and beat until fluffy, about 4 minutes.
Add eggs and almond extract and beat until combined. Add flour, baking powder, salt, and almond meal and continue mixing for a full minute to work the coconut oil into the flour.
Remove half of dough, form into a ball and set aside on a clean counter. Add 10 drops of food coloring for a light pink color (or more if desired) to remaining dough in mixer and mix food coloring into dough until evenly combined.
To make the rolling a little easier, divide the colored dough in half and form into a ball. Place a piece of parchment paper on the counter and place the ball of colored dough on top. Roll the dough on top of the parchment paper, into a 1/4-inch thick circle and set aside.
Place another sheet of parchment paper on the counter and divide the non-colored dough in half. Place one half of the non-colored dough on top of the parchment paper and roll into a 1/4-inch thick circle. Carefully place the two circles on top of each other and cut with a heart-shaped cookie cutter. Place the hearts about an inch apart on a parchment-lined baking sheet. Any scraps that are left over can be separated and re-rolled.
Continue rolling and cutting with the remaining dough, re-rolling until all the dough has been cut. Bake cookies for 12-15 minutes or until firm on the edges but still soft in the middle.
