Step 1

Line a cookie sheet with parchment paper or silicone baking mat.

Step 2

In a large microwave-safe mixing bowl, add butter, peanut butter and powdered erythritol. Microwave at 30 second intervals, stirring with a whisk in between, until everything is evenly mixed and smooth. The butter should be completely melted and mixed in and the sugar should also be melted and blended into the batter.

Step 3

Add in cocoa powder and whisk until batter is smooth.

Step 4

Add in coconut. Mix and stir with a spatula until evenly combined.

Step 5

Using a 1.5 tbsp cookie scoop, scoop batter and place onto prepared cookie sheet, spacing cookies about 2 inches apart.

Step 6

Use the back of a spoon to flatten the cookie batter until it is about 1/4 inch thick and looks like a finished cookie.

Step 7

Freeze cookies for about 30 minutes or until firm. Enjoy straight out of the freezer. Keep uneaten cookies stored in the freezer until ready to eat.