1/2cupUnsweetened Shredded Coconutplus 1/4 cup for rolling (rolling is optional)
1/2teaspoonBaking Soda
1/8teaspoonSalt
Instructions
Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
In a large microwave safe bowl, melt the coconut oil in the microwave. Stir in the maple syrup, coconut butter and coconut extract and mix until combined.
Add the remaining ingredients, except for the additional shredded coconut, and stir until thoroughly combined.
Roll the dough into eighteen 1" balls. If the dough is too soft to roll into balls, refrigerate for about 30 minutes or until firm.
Roll the balls in the shredded coconut, if desired, and place one inch apart on the baking sheet.
Bake for 10 minutes or until the cookies brown lightly around the edges.
Remove the cookies to a wire rack to cool completely.
Store the cookies in an airtight container and store at room temperature for up to one week.