Ingredients
4 cups unsweetened shredded coconut
1/4 cup sugar
1/2 cup coconut milk
2 cups chocolate chips
Instructions
Line a large baking tray or platter with parchment paper and set aside.
In a high-speed blender or food processor, add your unsweetened coconut and blend until a fine consistency remains. Add your granulated sweetener of choice and blend for an extra minute.
Add your coconut milk and continue blending, scraping down the sides. Once a thick dough remains, remove and place in a large mixing bowl. Lightly wet your hands and form small balls. Place on the lined baking tray and press each ball into a cookie shape. Place cookies in the freezer to firm up.
Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.
Notes
TO STORE: Store these no-bake coconut cookies in an airtight container in the fridge for up to two weeks.
TO FREEZE: Freeze the cookies in an airtight container for up to 3 months. Put sheets of parchment paper in between the cookie layers to prevent them from sticking to each other.
Nutrition
Serving: 1cookie | Calories: 197kcal | Carbohydrates: 16g | Protein: 2g | Fat: 15g | Sodium: 17mg | Potassium: 97mg | Fiber: 3g | Vitamin A: 34IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 1mg | NET CARBS: 13g
