I actually like coconut flour for a lot of my breading of meats. Tastes kinda just a tad sweet though, which could be good or bad depending on the food and individual tastes. MOst meats I think taste just great without any breading, but once in a while, I get a taste for fried chicken so that's when I get out the coconut flour. And if you know a good tempura recipe for a more paleo style flour, I'd be interested. I haven't tried tempura yet. Might be fun.
As for almond flour, I try to keep my intake moderate. I only use it for occasional baking. I don't think it is likely optimal for health to be sucking down a lot of almond flour regularly. It just doesn't feel healthy to me if I eat a ton of it. It could be due to the N6 thing but I'm not sure.
I don't make my own almond butter. It's easier to find the done butter, ground up by the folks at Trader Joe's, then to find the almonds and go through the hassle. I don't see any obvious big advantage to grinding it myself,but if I had a really cheap source of almonds, I'd consider it. I keep my flours and butters in the fridge for a number of reasons including preservation and to keep the bugs out. I have not yet had any nut butter taste off or rancid, so not sure there. I have kept them much longer than suggested expiration dates with no probs, but as I said, I always keep in the fridge.