Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups coconut sugar
  • 1/2 cup coconut oil
  • 1/2 cup coconut milk, (from the can)
  • 2 Teaspoons vanilla extract
  • 1/4 Teaspoon sea salt
  • 2 1/2 cups finely shredded coconut
  • 1 cup big flake coconut
  • 2/3 cup dark chocolate chunks
  • Optional: 1/2 cup almond or cashew butter

Instruction

  • In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil, and boil for 2 minutes until the caramel thickens. Stirring occasionally to keep the mixture from sticking.
  • Remove the caramel from the heat and add the vanilla, sea salt, and coconut or oats. Stir to combine. If you’re using the almond or cashew butter, mix it in thoroughly.
  • Finally, add the chocolate chunks and combine, stirring as little as possible to keep the chunks intact.
  • Portion the cookies on a parchment lined or non-stick baking sheet and let cool.
  • This version of no-bakes takes a full 3-4 hours to fully set up, but you don’t have to wait that long because they’re really good warm and gooey.