Coconut Chocolate No-Bake Cookies

Coconut Chocolate No-Bake Cookies might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 110 calories, 1g of protein, and 11g of fat per serving. This recipe serves 24. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of almond butter, vanillan extract, coconut oil, and a handful of other ingredients are all it takes to make this recipe so tasty. 242 people were impressed by this recipe. It is brought to you by Wellness Mama. From preparation to the plate, this recipe takes roughly 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. If you like this recipe, take a look at these similar recipes: No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies, Chocolate Coconut Oatmeal No Bake Cookies, and No-Bake Chocolate Coconut Walnut Cookies.

Servings: 24

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt butter or coconut oil in a large saucepan. Stir in sweetener and cocoa powder and bring to a simmer. Simmer 2-3 minutes or until it bubbles, but be careful not to let it burn. Remove from heat and add vanilla and almond/pecan butter and stir until smooth. Add two cups coconut and mix to combine. Add more coconut if needed until finished mixture is thick and somewhat crumbly, but scoopable. Use a spoon to scoop the mixture onto a parchment paper or silicone mat lined baking sheet in cookie-sized servings. Place baking sheets in the freezer for 15 minutes until they have hardened. Store in an air-tight container in the freezer until ready to consume to maintain the texture.

 

Step by step:

1. Melt butter or coconut oil in a large saucepan.

2. Stir in sweetener and cocoa powder and bring to a simmer. Simmer 2-3 minutes or until it bubbles, but be careful not to let it burn.

3. Remove from heat and add vanilla and almond/pecan butter and stir until smooth.

4. Add two cups coconut and mix to combine.

5. Add more coconut if needed until finished mixture is thick and somewhat crumbly, but scoopable.

6. Use a spoon to scoop the mixture onto a parchment paper or silicone mat lined baking sheet in cookie-sized servings.

7. Place baking sheets in the freezer for 15 minutes until they have hardened.

8. Store in an air-tight container in the freezer until ready to consume to maintain the texture.

Nutrition Information:

covered percent of daily need