Line a baking sheet with parchment paper.

Combine the almond butter and cream cheese in a large bowl. Mix until smooth.

Add butter, vanilla extract, cocoa powder and Confectioners Swerve. Mix until well combined.

Using a rubber spatula, fold in the coconut and chopped almonds.

Drop 1½-2-inch spoonfuls onto the baking sheet.

Chill for 10 minutes in the freezer before serving.