Heat the oven to 350F and cover a large baking sheet with parchment paper. The parchment helps the delicate cookies release cleanly after they have cooled.

Stir the shredded coconut, erythritol, and salt together in a large bowl, then fold in the whisked eggs, dark chocolate chips, vanilla, and melted coconut oil. Keep folding until the mixture forms a thick dough with no dry coconut pockets.

Scoop the dough onto the lined baking sheet with a 2 tablespoons cookie scoop. Leave space between portions so the edges can brown evenly.

Press each portion with your hands into a 1/2-inch thick round. The dough will stay close to this shape in the oven instead of spreading into wider cookies.

Bake for 17 minutes, until the tops are golden brown. Look for a toasted surface and lightly browned edges before removing the pan from the oven.

Leave the cookies on the baking sheet until they reach room temperature before serving. They firm noticeably as the coconut oil and sweetener set.

Place completely cooled leftovers in an airtight container and store for up to a week, or freeze for up to a month. Separate layers with parchment if stacking so the cookies keep their neat shape.