Combine all the keto coconut cookies ingredients in the bowl of a stand mixer: desiccated coconut, almond flour, eggs, coconut oil, erythritol, and vanilla essence.

Combine all the keto coconut cookies ingredients in the bowl of a stand mixer: desiccated coconut, almond flour, eggs, coconut oil, erythritol, and vanilla essence.

Close the lid and process the keto coconut cookie batter for 60-90 seconds until its texture is consistent and it comes together when pressed.

Close the lid and process the keto coconut cookie batter for 60-90 seconds until its texture is consistent and it comes together when pressed.

Roll 10 large Keto Coconut Cookie balls with the hands before placing them on a large baking tray lined with lightly oiled parchment paper.

Roll 10 large Keto Coconut Cookie balls with the hands before placing them on a large baking tray lined with lightly oiled parchment paper.

Flatten the keto coconut cookies balls with your hands and shape them in the form of a classic cookie while keeping them about 0.4-inch thick.

Flatten the keto coconut cookies balls with your hands and shape them in the form of a classic cookie while keeping them about 0.4-inch thick.

Bake the Keto Almond Flour Coconut Cookies for 18 to 23 minutes in an oven preheated to  350°F (180°C). Take them out when they are golden brown.

Bake the Keto Almond Flour Coconut Cookies for 18 to 23 minutes in an oven preheated to  350°F (180°C). Take them out when they are golden brown.

Let the Coconut Cookies cool down on the cookie sheet for 20 minutes and then on a cookie rack for another 20 minutes and store them for up to 5 days in a cookie jar.

Let the Coconut Cookies cool down on the cookie sheet for 20 minutes and then on a cookie rack for another 20 minutes and store them for up to 5 days in a cookie jar.