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For the cookies:
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1. Sift almond flour, coconut flour, baking powder, and salt in a large bowl.
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2. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until pale and fluffy.
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3. Beat in the egg and vanilla.
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4. Reduce the speed to low, and with the machine running, gradually add the flour mixture, mix until combined.
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5. Shape the dough into a large disk and cover with plastic wrap. Refrigerate for 45 minutes.
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6. Preheat oven to 325u00b0F. Line a baking sheet with parchment paper.
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7. Transfer the dough to a working surface, covered with either almond flour or coconut flour (your choice).
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8. Roll the dough out until it is about 1/8 inch thick. Use a bunny-shaped cookie cutter to cut out cookies.
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9. Space 2 inches apart on the prepared baking sheet. Re-roll scraps and cut out. Refrigerate until firm, about 15 minutes.
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10. Bake until the bottoms are golden, about 12-15 minutes. Let cookies cool completely on sheets or a wire rack. Ice the cookies only after they are cooled.
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For the icing:
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1. Place the powdered sugar in a large mixing bowl.
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2. Add the food coloring and coconut oil. Mix into a paste.
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3. Add enough water so that the powdered sugar is completely dissolved, but is still thick, about 1 tablespoonful. You don't want a runny icing.
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4. Ice the cooled cookies.
