Description
Many people who have tried this cookie tell us that it quickly becomes their favorite. Even people who don’t like coconut love them… (shared from Real Life Paleo with permission)
Ingredients
Scale
- 1 cup coconut cream concentrate, or 1 cup coconut butter blended with 1 tablespoon coconut oil until loose and almost liquid
- 2/3 cup maple syrup
- 1 teaspoon kosher or sea salt
- 2 cups unsweetened shredded coconut
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 300 F.
- In a medium mixing bowl, stir together the coconut cream concentrate, maple syrup, and salt with a spatula until well combined.
- Fold in the coconut and then the chocolate chips.
- Use a rounded tablespoon to form the dough into 1-inch balls. Place the balls 1 inch apart on a baking sheet and press flat.
- Place in the oven and bake for 25 minutes, until the edges are slightly brown. Let cool on the baking sheet for 10 minutes before removing to a cooling rack. Store in an airtight container at room temperature for up to a week.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: American