In a large saucepan over medium heat, toast chopped pecans, almond flour, and shredded coconut, stirring regularly for about 3 minutes until fragrant (keep a very close eye on these because they can burn quickly!)
In a large bowl mix toasted pecans, almond flour, shredded coconut, butter, swerve, maple syrup and a pinch of salt until everything is incorporated.
Place mixture into the freezer for about 30 minutes, until firm but not too frozen to scoop into balls.
Roll the chilled pecan mixture into 18 equal-sized balls, about 1 tbsp each, and place on a tray (or plates) lined with parchment paper. Keep in mind that the tray will need to fit into your freezer.
Place back into the freezer and freeze for an additional hour before transferring to an airtight container to store in the freezer until ready to serve.