Prep. Preheat oven to 350° F and line a baking sheet with parchment paper.
Combine. In a medium bowl, mix together coconut flour (1/2 cup), sweetener (1/2 cup), baking soda (1/4 teaspoon), and salt (1/4 teaspoon). In a separate bowl, combine eggs (3), melted & cooled butter (1/3 cup), and vanilla (1 teaspoon). Add to the flour mixture and stir to combine. Fold in chocolate chips (1/2 cup) and shredded coconut (1/4 cup).
Shape. Use a medium cookie scoop to form 12 cookies, and place them on your prepared baking sheet a few inches apart. Flatten the tops.
Bake for 18-20 minutes, or until the tops become lightly golden. Let cool on a cooling rack and enjoy!
Sweeter - Coconut sugar and regular sugar are great substitutes for Lakanto/Swerve. If using a different brand of erythritol, know that it's 70% as sweet, and increase accordingly.
Chocolate - Lily's is a great low carb option, although any chocolate will do here.
Nutritional information is for 1 cookie if you make 12 cookies using this recipe: