Melt the butter in a frying pan, add the almond flour and cook, stirring occasionally until the flour starts to turn golden and smells toasted.
Stir in the erythritol and vanilla extract.
Let the mixture cool slightly before placing about 1/2 a tablespoon of the mixture in the bottom of a mini donut pan* and pressing it in with the back of the spoon. It should fill the molds about 1/3 of the way and be pressed together firmly, so it holds its shape when it is released from the pan.
Place the filled pans in the freezer to set while you make the caramel coconut layer.
Toast the coconut in the frying pan over low heat, stirring occasionally until golden and fragrant or spread it out on a cookie sheet and toast it in a preheated 325°F oven and bake, stirring once or twice, until it is golden and fragrant. Set coconut aside to cool.
Melt the 1/4 cup butter with the brown erythritol blend. Once melted, add the coconut milk and mix well.
Add the Keto Chow and mix until it comes together.
Stir in one cup of the toasted coconut. Save the remaining quarter cup for decorating the fat bombs.
Take the cookie base out of the freezer and spread the coconut filling over each one, smoothing it into place. Return the pans to the freezer to set the coconut layer.
Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval, until the chocolate is completely smooth.
Line a tray with parchment paper or wax paper.
Remove the cookies from the pan and dip the bottom, cookie layer into the chocolate to coat it. Place the cookie on the tray chocolate side up and repeat until all the cookies are coated.
Place them back in the freezer for 2-3 minutes to set the chocolate.
Remove the tray from the freezer, turn the cookies over so the caramel coconut side is facing up, and using a spoon or a small piping bag, drizzle chocolate over the cookie and sprinkle over a pinch of the remaining toasted coconut before the chocolate drizzle sets.
Continue until all the cookies are decorated.
Place back in the freezer to set the chocolate drizzle.
Store fat bombs in an airtight container, with parchment or wax paper between layers.