1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

2. Mix the Dry Ingredients:
In a large mixing bowl, combine shredded coconut, almond flour, baking powder, and salt. Stir well to evenly distribute the ingredients.

3. Prepare the Wet Ingredients:
In another bowl, whisk together the eggs, melted coconut oil (or butter), sweetener, and vanilla extract until smooth and well combined.

4. Combine the Mixtures:
Gradually add the wet ingredients into the dry mixture, stirring until a thick dough forms. If the dough feels too dry, add 1 tablespoon of coconut milk for extra moisture.

5. Shape the Cookies:
Scoop small portions of dough and roll them into balls. Place them on the lined baking sheet, spaced 1 inch apart, and gently flatten each cookie with the back of a spoon.

6. Bake to Perfection:
Bake for 10-12 minutes or until the edges turn golden brown. The center should still be slightly soft.

7. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!