Set out a baking sheet with parchment paper or silicone mat
Melt coconut oil if needed
In a mixing bowl stir together almond butter, eggs, coconut oil and vanilla. This isn't easy so be prepared to stir for a bit to get it all blended together.
Slowly stir in the cinnamon and the coconut flour until blended and then add in the shredded coconut and pecans.
Scoop out onto baking sheet in small clumps - should make 8-10 depending upon desired size.
Flatten clumps with a fork to about ¼" thick (you may need some extra coconut flour to use on the fork so it doesn't stick to the cookies)
Bake for 12-14 minutes.
DO NOT over-bake these. They will dry out.
Recipe Notes
Note: nutrition is estimated, based on 8 servings.