Yield 15 Cookie Balls
Step #1: Preheat the oven to 300F and grease a baking pan.
Step #2: In a food processor or high speed blender (I used my blend tech), process the first 2 cups of shredded coconut until coconut butter forms. You will have to keep scraping down the sides of the bowl. It can still be a little flaky if you are short on time. You could also use 1 cup of store bought coconut butter instead.
Step #3: Once you have made the coconut butter, throw the rest of the ingredients in and pulse till blended. Do not over blend, just enough so the ingredients are mixed together. Can also do this by hand.
Step #4: Scoop about 1-2 tbsp. of dough onto a baking sheet and form into a ball.
Step #5: Bake for 22-27 minutes at 300F. The bottom and top of the cookies will turn golden in color.
Step #6: Allow the coconut balls to sit for 25 minutes so they can firm up. If you move them too soon, they could crumble.
Store any extra on the counter if they will be eaten in 2-3 days, otherwise put them in the refrigerator.
**The nutrition info for this recipe is based on the linked ingredients above**
**Nutritional info does not include optional ingredients.
Serving Size 1 cookie ball
Amount Per Serving
% Daily Value
Total Fat 17 g
Total Carbohydrates 17 g
Dietary Fiber 12 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/coconut-cookie-balls/