No-bake cookies made with coconut instead of oatmeal for extra protein and fiber. Make them dairy-free by using coconut oil instead of butter and mix them up my adding your favorite nuts.
2cupsshredded coconut(unsweetened, may need up to 3 cups)
Instructions
In a large saucepan, melt the butter or coconut oil.
Stir in sweetener and cocoa powder and bring to a simmer.
Simmer 2-3 minutes, but be careful not to let it burn.
Remove from heat and stir in the vanilla exctract and nut butter.
Add two cups of coconut and mix to combine. Add more coconut if needed until the finished mixture is thick, but still just a little bit wet.
Use a spoon to scoop the mixture onto a parchment paper or silicone mat lined baking sheet in cookie-sized servings.
Let the cookies sit at room temperature until set or chill in the freezer for 15 minutes until they have hardened.
Store in an air-tight container in the freezer until ready to consume to maintain the texture.
Notes
How quickly these set at room temperature depends on the temperature and humidity of the air.To make these cookies really fancy, top them with chopped or sliced nuts, orange zest from organic oranges, or a sprinkle of coarse sea salt immediately after scooping.