Line a baking sheet with parchment paper and set aside.

In a large pot over medium heat, combine 1/2 cup peanut butter and 2 tablespoons butter. Stir frequently until the mixture is melted and smooth.

Remove the pot from the heat. Whisk in 4 tablespoons powdered Swerve sweetener until fully incorporated and smooth.

Whisk in 1/2 teaspoon vanilla and a pinch of salt until combined.

Stir in 1 1/4 cups unsweetened coconut flakes until the coconut is evenly coated.

Use a spoon to drop portions of the mixture onto the prepared parchment (about 1 tablespoon per cookie). Press each portion with the back of the spoon or a spatula to about 1/3 inch thickness.

Refrigerate the baking sheet until the cookies are firm, about 1 hour.

Once firm, remove the cookies from the parchment and store them in the refrigerator.