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PdfMove oven rack to top of oven and preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Combine butter, monk fruit sweetener, and maple syrup in a saucepan over medium heat. Stir frequently, until sweetner is dissolved and bubbles start to appear.
Remove from heat and add arrowroot powder. Whisk vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
Drop teaspoons of batter onto the baking sheets. Press the cookies down with the bottom of a cup to flatten slightly.
Bake for 8 to 12 minutes, one sheet at a time, until the cookies have spread and the edges are dark golden.
Allow to cool completely and harden on baking sheet.
Store in an airtight container.