Chocolate Coconut Cookies

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   Step 1. Preheat the oven to 300 degrees F. Line a baking sheet with

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   parchment paper.

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   Step 2. In a medium bowl combine the shredded coconut, almond flour

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   and sea salt. In another medium bowl combine 1/2 cup melted coconut oil,

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   coconut sugar, vanilla extract, almond extract and beaten eggs. Add the dry

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   ingredients to the wet ones and mix.

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   Step 3. Form round, golf-ball sized, balls with the cookie dough. Place 2

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   inches apart on the prepared baking sheet. Bake for 30 minutes, or until

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   golden. Allow to cool for 20 minutes then place in the fridge for 20 minutes.

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    Step 4. Meanwhile, melt the chocolate and coconut oil in a double boiler.

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    Simply place the chocolate and coconut oil in a small saucepan and place that

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    into a larger saucepan that has a couple of inches of water over medium heat.

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    Mix constantly until smooth.

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    Step 5. Dip the chilled cookies in the melted, dark chocolate, then place on

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    a parchment lined plate. Drizzle dark chocolate across the tops of the cookies.

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    Place back in the fridge until the chocolate hardens -- about 15 minutes. Enjoy!

* Per serving · 4 servings · Values may vary.

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