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1
Preheat oven to 400u00b0F.
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2
Place shredded coconut on a baking sheet, spread out into a single layer. Bake for 5 minutes, until golden brown. Remove and set aside to cool.
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3
Add almond milk to a medium size mixing bowl and whisk until frothy. Add 2 tablespoons maple syrup and whisk to combine. Add vanilla extract.
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4
Pour toasted coconut into a small mixing bowl and add remaining 2 tablespoons of maple syrup and mix to combine. Once fully mixed, add coconut to the almond milk mixture. Fold everything together using a rubber spatula.
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5
Add pinch of salt and coconut oil and mix. Add flour and mix. If mixture is too wet, add more flour.
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6
Reduce oven temperature to 350u00b0F.
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7
Using an ice cream scoop, drop mixture onto a baking sheet lined with a silpat or parchment paper. Lightly press each cookie so they stay together better.
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8
Bake for 25-30 minutes, depending on how chewy/crsipy you like them. Less baking time yields more chewy and less crispy cookies.
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9
Place the chocolate chips into a microwave safe bowl and microwave in 30-second intervals, stirring in between until fully melted. Once cookies are done baking, let cool for a few minutes, then dip each one in melted chocolate and place in the fridge to set up. Enjoy.
