Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Mix the dry base: In a large bowl, stir together the shredded coconut, almond flour, sweetener, salt, chocolate chips, and chopped nuts. Break up any clumps so everything distributes evenly.

Add the wet ingredients: Whisk the eggs with vanilla. Pour over the dry mixture. Add the melted, cooled butter. Stir until the mixture is moist and holds together when you press it. If it looks dry, add 1–2 teaspoons of water.

Scoop the dough: Use a medium cookie scoop or heaping tablespoon to portion the dough onto the lined sheet. Gently press each mound to flatten slightly—these don’t spread much.

Bake: Bake for 12–15 minutes, until the edges are golden brown and the tops look set. Allulose browns faster than erythritol, so start checking at 11 minutes if using allulose.

Cool completely: Let the cookies cool on the sheet for 10 minutes, then transfer to a rack. They’ll firm up as they cool, so be patient.

Taste and adjust: Try one. If you prefer sweeter, make a note to add an extra tablespoon of sweetener next time. If you like more chew, add a bit more coconut next round.