Preheat the oven to 325F. Line 2 large baking trays with parchment paper or silpat liners.
Whisk together the butter and powdered allulose/monk fruit blend in a large bowl until smooth, and then whisk in the egg and vanilla bean paste.
Stir in the shredded coconut, almond flour, coconut flour, baking powder, and salt, and then stir in the chocolate chips.
Let the dough rest for 3 minutes.
Use a 1.5-tablespoon scoop to measure out the dough. Roll it into balls and arrange the balls 12 per large baking tray.
Bake until the cookies are golden on the bottom, about 12 to 15 minutes, rotating the trays once halfway through.
Let the cookies cool for 5 minutes on the trays before using a thin metal spatula to transfer them to a wire rack to finish cooling.