14 oz shredded coconut
2 c semi sweet chocolate chips (dairy and/or sugar free)
1 can sweetened or unsweetened condensed coconut milk
1 c slivered or sliced almonds
1/4 tsp salt
Preheat oven to 325⁰. Line a large sheet pan with parchment paper or silicone. (Pan spray will not work)
In a large bowl, combine all ingredients in order and mix well with a large spoon.
Spray a cookie scoop with nonstick spray and place 2 inches apart.
Bake for 12-15 minutes until coconut begins to toast.
Let sit for 5 minutes, then carefully transfer cookies to a cooling rack.
2 c semi sweet chocolate chips (dairy and/or sugar free)
1 can sweetened or unsweetened condensed coconut milk
1 c slivered or sliced almonds
1/4 tsp salt
Preheat oven to 325⁰. Line a large sheet pan with parchment paper or silicone. (Pan spray will not work)
In a large bowl, combine all ingredients in order and mix well with a large spoon.
Spray a cookie scoop with nonstick spray and place 2 inches apart.
Bake for 12-15 minutes until coconut begins to toast.
Let sit for 5 minutes, then carefully transfer cookies to a cooling rack.