Cover a large baking sheet with parchment paper, using a second sheet if needed for the full batch. Keep the parchment flat so each portion can set without sliding into its neighbor.

Melt the butter in a large saucepan over medium heat, then add the heavy cream and monk fruit allulose blend and bring the mixture to a boil. Stir until the surface bubbles evenly and the sweetener looks incorporated into the creamy base.

Take the saucepan off the heat and stir in the almond butter until completely melted, followed by the cocoa powder, vanilla extract, and sea salt. The mixture should become dark, glossy, and cohesive before you gently fold in the coconut.

Allow the warm mixture to stand briefly, then portion it onto the prepared baking sheet with a cookie scoop. The mounds should sit up rather than flow outward into thin puddles.

Chill the cookies in the refrigerator or freezer until firm. The tops will look matte and the cookies should release cleanly from the parchment when ready.