Preheat your oven to 300°F and line some waxed paper on the baking sheet.
Cover the surface of the baking sheet with shredded coconut. Spread to an even thickness. Place in the oven for 10-15 minutes. Remove once the coconut becomes golden. Be extra careful not to burn the coconuts.
Transfer the baked coconuts into a food processor. Blend along with the coconut oil, sweetener, butter, vanilla extract, cinnamon, and salt.
Spoon the mixture into a silicone mold.
Chill in the refrigerator for 2 hours.
Once ready to serve, simply unmold.
Notes
This recipe should make 15 pieces/servings. The nutritional information is per serving.