Ingredients
Scale
- 1/4 cup coconut milk
- 1/4 cup ghee or butter
- 1 cup coconut sugar
- 1 tablespoon pure maple syrup
- 3 tablespoons cocoa or cacao powder
- 1/2 tablespoon vanilla extract
- 2 1/2 cups coconut flakes
- (optional) 1/2 cup chopped pecans (reduce coconut flakes by 1/2 cup)
- 1/4 teaspoon sea salt
Instructions
- Add coconut milk, ghee, coconut sugar, maple syrup, cacao, and vanilla to a medium pot and bring to a boil. Boil for 3 minutes, then remove from heat. Immediately add coconut flakes and pecans, and salt, stirring until completely coated in the chocolate mixture.
- Drop by large spoonfuls onto a parchment paper lined baking sheet and let cool for at least 30 minutes. Store in an airtight container or freeze.
Notes
- For crunchier cookies, toast the coconut flakes first. Preheat oven to 350 degrees F. Spread coconut flakes and pecans out on a baking sheet. Bake for about 5 minutes until the coconut flakes have browned slightly.
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