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Toasted Coconut Chocolate “Cookies”

Ingredients

Ingredients::

  • 1 1/2 cups unsweetened shredded coconut
  • 4 oz semisweet chocolate

Directions

  1. Preheat oven to 350°F. Toast coconut until fragrant and lightly browned. Melt chocolate using a double boiler. When melted, remove from heat and stir in cooled toasted coconut. Place parchment or wax paper on a cookie sheet. Drop coconut chocolate mixture by spoonfuls onto cookie sheet and refrigerate until firm.

Notes

from the NSM Nutrition Team recipe box

gluten-free, nightshade-free, paleo-friendly, vegan


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