Instructions

• Line a baking sheet with parchment paper and set it aside.
• In a large pot combine 1/2 cup peanut butter and 2 tablespoons butter. Heat over medium, stirring constantly, until the mixture is fully melted and smooth (about 2–3 minutes).
• Remove the pot from the heat. Add 4 tablespoons powdered Swerve and whisk until the sweetener is fully incorporated and the mixture is smooth.
• Whisk in 1/2 teaspoon vanilla and a pinch of salt until evenly mixed.
• Stir in 1 1/4 cups unsweetened coconut flakes until the flakes are evenly coated with the mixture.
• Drop spoonfuls of the mixture onto the prepared parchment. Use the back of a spoon or a spatula to press each mound to about 1/3 inch thick.
• Refrigerate the baking sheet until the cookies are firm, about 1 hour.
• Remove the cookies from the parchment and store them in the refrigerator.