Yield 20 cookies
Prep Time 15 minutes
Total Time 30 minutes
- 1 cup almond flour
- 4 Tbsp coconut oil, melted (divided)
- 2/3 cup + 1 1/2 Tbsp Nature Nate’s Raw & Unfiltered Honey
- pinch of sea salt
- ½ cup full-fat coconut milk or coconut cream
- 1 Tbsp vanilla
- 2/3 cup shredded unsweetened coconut, toasted
- 1/3 cup dark chocolate chips, melted
Directions
Heat oven to 350ºF
In a large bowl, stir together almond flour, 2 Tbsp coconut oil, 1 ½ Tbsp honey and sea salt.
Place dough between two pieces of parchment paper, with a rolling pin, flatten until ¼-1/2” thick.
Cut into 1 ½ or 2” 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 Tbsp coconut oil, coconut milk, 2/3 cup honey and vanilla.
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 atop cookies.
Drizzle with melted chocolate.
Allow to cool before serving.
