Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.

Combine the almond flour, arrowroot, gelatin and baking powder together in a large bowl.

Cream the ghee, shortening and maple syrup together in a seperate bowl and combine with the dry ingredients until a soft dough forms.

Add the vanilla and the zest of one lemon into the dough and stir to combine.

Scoop the dough into small cookies (about 2 tbsp worth of dough at a time), and roll into round balls. Evenly space on the baking sheet.

Transfer to the oven and bake for 10-12 minutes or until lightly golden brown. Carefully transfer to a cooling rack.

To make the glaze, combine the powdered sugar with lemon juice and coconut milk. Stir until a smooth glaze forms.

Dip each cookie into the glaze, rotating to coat and allowing the excess glaze to drip off. Place on a large plate and top with sprinkles while the glaze is still wet.

Allow the glaze to set and serve!