Line a baking sheet with parchment paper and set aside.

Add the almond butter, monkfruit syrup, coconut oil, raw cacao powder, and vanilla bean paste to a medium saucepan.

Place the pan over medium low heat and cook, stirring constantly, until the mixture is fully melted, smooth, and glossy, 4 to 5 minutes. Do not let it simmer or boil.

Remove the pan from the heat and immediately add the shredded coconut.

Gently stir until all of the shredded coconut is evenly coated and no dry patches remain.

Let the mixture cool at room temperature for 20 to 30 minutes, stirring every few minutes, until it thickens and can hold a mound on a spoon without spreading.

Using a large spoon or small cookie scoop, drop mounds of the cookie mixture onto the prepared parchment lined baking sheet.

Transfer the baking sheet to the refrigerator and chill for about 1 hour, or until the cookies are firm and no longer sticky, or place in the freezer for about 20 minutes for faster setting.

Once set, serve immediately or transfer the cookies to an airtight container and store in the refrigerator.