Umm…. are you ready?
Cause, I really don’t think you’re ready for these bomb-ass cookie balls.
Really though, if you’re as in love w/ coconut as I am, get ready to drool/ die/ love me forever.
Added bonus for me– I just moved into the cutest studio sans an oven (minus my easy-bake toaster oven), so I am currently all about that no-bake deal. It just makes things soo much easier.
sooo, without further adieu…
– – Ingredients – –
+ 1 3/4 cups of unsweetened & shredded coconut.
+ 2 teaspoons organic coconut oil.
+ 3 tbsp organic maple syrup.
+ 2 tbsp organic unsweetened coconut milk in a can.
+ 1/2 tsp vanilla extract.
+ dash of ground cinnamon
+ dash of sea salt
++ My Ninja food processor/ blender = my new bff. ++
– Directions – –
1. Shredded 1 cup of your coconut & your coconut oil in a food pricessor. Process until it is a bit of a paste, with a bit of coconut texture.
2. Mix in the syrup, coconut milk, vanilla, cinnamon, & salt. Process until combined & add 1/2 cup of your coconut, again- blend together.
3. Mold your “dough” into 1″ balls & roll ’em up in the rest of your coconut shreds.
4. Refrigerate for an hour & bring to room temp.
5. Chow down.
++ & for an extra treat, thanks to The Skinny Confidential’s berry cobbler recipe (using Cocoroons, which tastes JUST like these cookies)– heat them in a bowl & add some fresh berries plus a little more coconut. Die die die.