Yield 20 Cookies
Prep Time 15 Minutes
Total Time 30 Minutes
- 1 cup almond flour
- 4 Tbsp coconut oil, melted (divided)
- 1½ Tbsp + ⅔ cup Nate’s 100% Pure Honey
- Pinch of sea salt
- ½ cup full-fat coconut milk or coconut cream
- 1 Tbsp vanilla extract
- ⅔ cup shredded unsweetened coconut, toasted
- ⅓ cup dark chocolate chips, melted
Directions
Heat oven to 350ºF
In a large bowl, stir together almond flour, 2 tablespoons coconut oil, 1½ tablespoons honey and sea salt.
Place dough between 2 pieces of parchment paper, with a rolling pin, flatten until ¼ – ½-inch thick. Cut into 1½ or 2-inch rounds with a fluted biscuit cutter or round cookie cutter.
Transfer to a parchment-lined baking sheet. (The cookies don’t puff up when cooking, so you can cook the whole batch together on one extra-large baking sheet).
Bake for 10-13 minutes, or until the edges turn golden brown. Remove and cool.
In a microwave-safe container, combine 2 tablespoons coconut oil, coconut milk, ⅔ cup honey and vanilla extract. Microwave on high for 3 minutes, stir, then return to microwave for 90 seconds more. Stir in toasted coconut.
Allow mixture to cool slightly before scooping on top of cookies. Drizzle with melted chocolate.
Allow to cool before serving.
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