These are arguably the best cookies that I’ve ever made. With simple, wholesome ingredients, and the classic chocolate and coconut flavor combination, I’ve yet to meet someone who didn’t love these. So consider yourself warned. Make extras. Lots of extras.
2 cups unsweetened shredded coconut
1 cup blanched almond flour
¼ teaspoon sea salt
½ cup coconut oil
2 tablespoons coconut oil
½ cup coconut palm sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 eggs, beaten
¾ cup dark chocolate, roughly chopped
Preheat the oven to 300 ̊F. Line a baking sheet with parchment paper.
Combine the shredded coconut, almond flour, and sea salt in a bowl. Mix well.
In another bowl, beat the eggs. Add the 1⁄2 cup coconut oil, coconut palm sugar, vanilla extract, and almond extract. Mix well. Add the dry ingredients to the wet ones. Mix until fully incorporated.
Shape the dough into 15 cookies. Place on the prepared baking sheet. Bake for 30 minutes, until golden. Chill the cookies for 20 minutes.
Place the chocolate and remaining 2 tablespoons coconut oil in a small saucepan. Place the saucepan in a medium skillet filled with an inch of water. Turn the heat on medium-low and stir often while the mixture becomes smooth.
Cover a large plate with parchment paper. Dip the cookies in the melted chocolate and place on the prepared plate. Drizzle chocolate over the top. Place back in the fridge for 15 minutes, until the chocolate hardens. Enjoy!
I like to store these tasty morsels in the freezer. Take them out 10 minutes before serving. Enjoy!