• 2/3 c. almond flour
• 1/3 c. coconut flour 
• 1/4 c. Swerve powdered sugar
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. cream of tartar
• 1/2 tsp. kosher salt
• 1/2 c. coconut oil, melted
• 1 tsp. pure vanilla extract
• 3 tbsp. unsweetened shredded coconut 

Preheat oven to 350º and line a large baking sheet with parchment paper.  In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined. Shape dough into a ball, then transfer to a large piece of parchment paper. Cover with another piece of parchment and roll to 1/3″ thickness. Transfer to the refrigerator to chill for 15 minutes. When dough is chilled, remove from refrigerator and use a cookie cutter to cut into 2″ rounds. Roll edges in shredded coconut and place 1/2″ apart on prepared baking sheet. Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.