In a large mixer with a stand or hand mixer, beat together the almond paste and softened butter. While the mixer is on slow/medium speed, slowly pour in the sugar and almond extract.

On a low speed, beat in the eggs, one at a time until everything is well combined. Mix in the almond flour.

After the cookie has finished baking, remove the pan from the oven and transfer the cookie with the parchment paper from the pan to a kitchen towel. Cover the cookie with another sheet of parchment paper. Carefully use the towel to roll up the cookie, keeping the towel in the roll. Refrigerate for at least 1 hour to allow the cookie to cool.

After the cookie has cooled, carefully unroll the cookie making sure that it doesn't crack. Spread a layer of the jam evenly over the cookie. Roll the cookie back up using the outer layer of parchment paper and towel; this time make sure that the towel and parchment paper are not inside of the cookie. Refrigerate again to allow the cookie to set until you are ready to serve.

Remove the cookie roll from the refrigerator. Using a sharp knife slice the roll into individual cookies, you should get about 30.

Prepare the melted chocolate. Melt the chocolate chips and coconut oil in the microwave in 30 second increments until melted or use a double boiler. Dip each individual cookie roll into the melted chocolate and place on a parchment paper sheet or wide rack. Refrigerate until the chocolate hardens.

Serve on a cookie platter and enjoy!