If needed toast your coconut using the how to toast coconut directions.If needed chop your halved pecans with a food processor.
In a large bowl add coconut and pecans and give a quick stir.
Add in 1/2 cup natural peanut butter and mix everything together and set aside.
In a small bowl break your Lakanto Chocolate bar in to pieces and melt the chocolate in 30 second intervals in the microwave until it is all melted.
Pour the melted chocolate into the large bowl with all other ingredients and mix everything well.
Line a baking sheet with wax paper. Then using a tablespoon scoop your cookie mixture onto the baking sheet making each cookie 1 tablespoon worth the cookie mixture.
place baking sheet into freezer for 15 minutes so cookies can harden up.
Store cookies in an air tight container in the fridge.
Sugar Alcohol in the Lakanto Chocolate bars IS already accounted for in the nutrition information. Net Carbs - 6g carbs per serving - 3g fiber = 3g net carbs per cookie. This recipe makes 15 tablespoon sized cookies.