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.
from the NSM Nutrition Team recipe box
gluten-free, nightshade-free, paleo-friendly, vegan
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