Melt the base: In a small saucepan over low heat, melt the butter. Stir in the almond butter until smooth and combined. If using a microwave, heat in 20–30 second bursts and stir between rounds.

Sweeten and flavor: Whisk in the powdered sweetener, cocoa powder, vanilla, and salt. Mix until glossy and no dry spots remain.

Adjust the texture: Stir in the almond milk to loosen the mixture slightly. You want a thick yet stirrable batter.

Add the crunch: Fold in the shredded coconut and, if using, the chopped nuts and chocolate chips. The mixture should hold together when pressed. If it’s too wet, add a tablespoon more coconut. If it’s too dry, add a splash more almond milk.

Shape the cookies: Scoop tablespoon-sized mounds onto a parchment-lined tray. Flatten gently with the back of a spoon to your desired cookie shape.

Set and chill: Refrigerate for 20–30 minutes, or freeze for 10–15 minutes, until firm.

Serve: Enjoy straight from the fridge for the best texture. Keep extras chilled.