Preheat oven to 350 degrees F. Grease a cookie sheet or line with unbleached parchment paper.

Using a Magic Bullet, blender or food processor, briefly pulse the shredded coconut five or six times. You just want to break up the pieces so they give a slight nubby texture to the cookie that resembles “oatmeal”.

In a medium bowl, combine pulsed coconut, cinnamon, Miracle Mix, and 6 Tbsp. Keto Sweet.

In a small bowl, whisk together the egg, vanilla and 2 Tbsp. coconut oil. Mix wet ingredients into dry until combined.

Roll dough between two pieces of parchment paper to ¼ inch thick. Chill dough in freezer for 15 minutes.

Using a 2-inch round cookie cutter, cut out dough. Place cookies on a greased cookie sheet, transfer to oven and bake 8 minutes, or just until bottoms are golden. Let cookies cool.

Meanwhile, make the filling. In a small mixing bowl, combine the nut or seed butter, salt, 2 Tbsp. Keto Sweet and melted butter or coconut oil. Blend with a fork or a hand mixer until you have a smooth liquid. Transfer to freezer and chill 15 minutes to set.

Spread 1- 2 teaspoons of chilled filling onto each cookie. Top with another cookie, pressing down to adhere and form a “sandwich”.

Store in an airtight container in the refrigerator.