Makes about 16 to 18 cookies (2 ½ inches in diameter).
As I noted in my comments before the recipe, not all the substitutions that I’ve cited in parentheses in the recipe would be paleo.
I don't always measure my almond butter (sunbutter or peanut butter) if I'm at the bottom of the jar. If I "eyeball" and it looks like close to a cup, I just add it to the mixing bowl. If the ingredients don't come together and allow you to form balls, you'll know you need to add a little more.
The color/darkness of the cookies will be different if you use sunbutter or peanut butter in this recipe.
If using natural peanut butter, sometimes it's best to press down a bit before baking—with a fork or the bottom of glass—for them to spread enough. However, I don't press down when I use almond butter or homemade nut butter though, so you might want to experiment to see which method you prefer.
SunButter has a much stronger flavor than nut butter or peanut butter, so you might wish to add a bit more raw cacao powder or cocoa powder.
Using unsweetened shredded coconut makes for a mildly sweet cookie. Using sweetened shredded coconut makes for a much sweeter cookie.
For an ultra decadent version of this cookie, feel free to add some chocolate chips to your recipe.