Pre-heat oven to 175°C.
In a mixing bowl combine almond meal with tapioca flour and baking powder.
Add softened coconut oil (like a butter texture) with rice malt syrup.
Use the back of a spoon to combine ingredients into a biscuit crumb.
Roll tablespoon portions of the dough into balls and place onto a lined baking tray.
Gently press into each dough ball to create a well for the jam. Shape with hands as needed, keep sides high enough to hold the jam.
Spoon jam into each hole and bake in oven for 12-15 minutes (watch closely so they don't burn.)
Allow to cool on tray before digging in! These jam drops are best enjoyed fresh or keep in an airtight container in the refrigerator.