Brazil has one of the largest cosmetics markets in the world and açaí, an Amazonian “superfruit” rich in nutrients, is gaining prominence due to its industrial use in “natural cosmetics” and by the valorization of its waste. With increased production, the açaí seed, typically discarded, shows potential for industrial applications, including the use of its lignocellulosic material for microorganism cultivation and enzyme production. Tucumã, another Amazonian fruit, shares similar potential. In this study, thirteen morphotypes of filamentous fungi were isolated from the residual biomass of açaí seed and tucumã fiber. Three of the thirteen fungi morphotypes analyzed demonstrated significant laccase activity when compared to Aspergillus niger and Penicillium camembert when the fungi were cultivated in açaí seed biomass as the main carbon source. Laccase is one enzyme of interest to the cosmetics industry. Initial characterization of optimal laccase temperature in the fungal extracts studied shows one extract with thermostable laccase (~70 °C) and another with high activity in 37 °C, both interesting to cosmetic application. The results suggest that these fungi have the potential to be used in sustainable enzymatic processes in cosmetic production. The research aims to continue optimizing the production of these laccases.