Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan.
Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly.
Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.
Makes 12 cookies. Each cookie has 1.16 g NET CARBS.Food energy: 64kcal Total fat: 6.12g Calories from fat: 55 Cholesterol: 10mg Carbohydrate: 1.69g Total dietary fiber: 0.53g Protein: 0.68g Sugar alcohols (erythritol): 6.65 g