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Preheat oven to 350º and line a large baking sheet with parchment paper.
In a medium bowl, whisk to combine flours, Swerve, cinnamon, cream of tartar, and salt. Add coconut oil and vanilla and stir until combined.
Shape dough into a ball, then transfer to a large piece of parchment paper. Cover with another piece of parchment and roll to ⅓" thickness. Transfer to the refrigerator to chill for 15 minutes.
When dough is chilled, remove from refrigerator and use a cookie cutter to cut into 2" rounds. Roll edges in shredded coconut and place ½" apart on prepared baking sheet.
Transfer cookies to prepared baking sheet and bake until slightly golden around the edges, 12 to 15 minutes.