No-Bake Chocolate, Coconut Drop Cookies
Servings: 10
Preparation Time: 15 minutes
Ingredients:
- 1/4 cup coconut milk*
- 1/4 cup grass-fed butter or Virgin Coconut Oil (I used a combo of both. I prefer virgin oil over Expeller-Pressed Oil so that you get more coconut tones.)
- 3/4–1 cup granulated sweetener
- 2 tablespoons cocoa powder
- 1 3/4 cups shredded coconut
- 3/4 cup almond butter**
- 1/2 teaspoon vanilla extract
- dash of salt
Directions:
In a medium-size saucepan, combine the butter/oil, cocoa, sugar, and milk. Bring to a boil and let boil for 1–2 minutes. Remove from heat and add in the almond butter, coconut, vanilla, and salt. Stir until combined.
Place spoonfuls of the mixture on parchment-lined cookie sheet or plates. Place in the freezer for 30 minutes to set.
Store in an airtight container in the refrigerator.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Variations:
**Any nut or seed butter would work here. You could also try Coconut Cream Concentrate, but I am not sure I would do 3/4 cup. Start with less, and the cookies will still turn out. The original recipe calls for peanut butter. Feel free to use it, but I would start with 1/2 cup. Almond butter isn’t as pronounced as peanut butter in taste. Therefore, I used more of it than the original recipe called for (original called for peanut butter).
Recipe and photo submitted by Kate, Highlands Ranch, CO.
