Ingredients

• 1 cup almond butter (peanut butter can be used as an alternative, but it is not paleo-friendly)
• ½ cup Lakanto maple-flavored monk fruit syrup
• ½ cup coconut oil
• 5 tablespoons raw cacao powder
• 1 tablespoon vanilla extract
• 2½ cups unsweetened shredded coconut (gluten-free oats are another option, but they are not suitable for paleo or low-carb diets)

Instructions

1. Warm the chocolate mixture. Add the almond butter or peanut butter, monk fruit syrup, raw cacao powder, vanilla extract, and coconut oil to a saucepan. Place it over medium-low heat and begin warming the ingredients.
2. Blend everything until smooth. Stir the mixture continuously as it heats, allowing the ingredients to melt together into a smooth, chocolatey mixture. Keep stirring and watch the bottom and sides of the pan carefully to prevent scorching.
3. Take the pan off the heat. Once the mixture is thoroughly combined, remove the saucepan from the stove before adding the shredded coconut.
4. Incorporate the coconut. Pour the shredded coconut into the warm chocolate mixture. Fold and stir until the coconut is evenly distributed and no large clumps remain.
5. Allow the mixture to thicken. Leave the mixture to cool for approximately 20–30 minutes, stirring occasionally to help release the heat and encourage it to thicken.
6. Shape the cookies. Line a baking sheet with parchment paper. Use a large spoon to scoop portions of the thickened mixture onto the prepared sheet, leaving a little space between each cookie.
7. Chill until firm. Transfer the baking sheet to the refrigerator for about 1 hour, or place it in the freezer for approximately 20 minutes if you want the cookies to set faster. Wait until the cookies are completely solid before serving.
8. Keep the cookies chilled. Place the finished cookies in an airtight container and store them in the refrigerator. Because the coconut oil softens at room temperature, keep these treats cold to help them maintain their shape.