Ingredients

The following ingredients have 24 Servings
  • ½ cup butter ((or coconut oil))
  • ½ cup maple syrup
  • ¼ cup cocoa powder
  • 1 tsp vanilla extract
  • 1/3 cup almond butter ((pecan butter, or tahini))
  • 2 cups shredded coconut

Instruction

  • In a large saucepan, melt the butter or coconut oil.
  • Stir in sweetener and cocoa powder and bring to a simmer.
  • Simmer 2-3 minutes, but be careful not to let it burn.
  • Remove from heat and stir in the vanilla exctract and nut butter.
  • Add two cups of coconut and mix to combine. Add more coconut if needed until the finished mixture is thick, but still just a little bit wet. 
  • Use a spoon to scoop the mixture onto a parchment paper or silicone mat lined baking sheet in cookie-sized servings.
  • Let the cookies sit at room temperature until set or chill in the freezer for 15 minutes until they have hardened.
  • Store in an air-tight container in the freezer until ready to consume to maintain the texture.