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Make crust: Preheat oven to 350º and line a 9"-x-9" baking pan with parchment paper; grease with cooking spray. In a large bowl, whisk together almond flour, Swerve, and salt. Add melted butter and stir to combine.
Press mixture into prepared pan in an even layer and bake until lightly golden, 18 to 20 minutes.
Meanwhile, make the filling: Add butter to a small saucepan over medium-low heat. When butter has melted and foam has subsided, stir in Swerve, cream, vanilla, and salt. Bring mixture to a low simmer and cook, untouched, for 15 minutes.
After 15 minutes, transfer caramel to a heat-proof bowl and add shredded coconut. Stir in coconut and transfer to baked crust. Smooth into an even layer, let cool to room temperature, then transfer to refrigerator to firm up, about 1 hour.
When ready to serve, combine chocolate chips and coconut butter in a medium microwavable bowl and microwave until melted. Stir to combine and drizzle over coconut. Chill 5 minutes in the refrigerator, then cut into bars and serve.