Ingredients

The following ingredients have 4 Servings
  • 1 cup unsweetened shredded coconut
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave nectar (honey or maple syrup also works)
  • 2 oz. 60% dark chocolate, melted

Instruction

  • Preheat oven to 350F.
  • In a medium bowl, combine the coconut shreds, coconut flour, and sea salt.
  • Add the coconut oil and agave. Mix everything until it’s combined.
  • Then, form little cookie discs on a lined baking sheet.
  • Bake for 12 minutes.
  • Let them sit on the baking sheet and cool completely before you transfer them to the cooling rack.
  • When the cookies are cool, melt the chocolate in the microwave for 1.5 minutes, stirring after 1 minute.
  • Take each cookie and dip it into the chocolate. Place it back on the cooling rack or on parchment paper.
  • I popped mine in the fridge for 5 minutes to expedite the chocolate hardening process 🙂