In a large mixing bowl, combine the almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until a uniform, dough-like consistency forms.
Scoop about 1 tablespoon of the mixture at a time and roll it between your palms into a smooth ball. Place the balls on the parchment-lined baking sheet.
Use the back of a teaspoon or your thumb to press a deep indentation into the center of each ball. Ensure the sides are sturdy so the jam doesn't spill out.
Fill each indentation with approximately 1/2 teaspoon of raspberry preserves.
Place the baking sheet in the freezer for 15 minutes to firm up the base.
While the cookies chill, combine the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until completely smooth.
Remove the cookies from the freezer and use a spoon or a small piping bag to drizzle the melted white chocolate over the tops.
Return the tray to the refrigerator for another 15 minutes to allow the chocolate to set before serving.