- 1 cup shredded coconut (unsweetened)
- 1 cup almond flour
- 1/4 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- One teaspoon of vanilla extract
- Pinch of salt (optional)
- Additional shredded coconut for rolling (optional)
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients:
In a large mixing bowl, combine the shredded coconut and almond flour. If you like, add a pinch of salt for flavor.
Add Wet Ingredients:
Add the melted coconut oil, maple syrup (or agave nectar), and vanilla extract to the dry ingredients. Mix well until the mixture comes together.
Form Dough Balls:
Take small portions of the dough and roll them into balls, each about 1 inch in diameter. If the dough is too soft, you can refrigerate it for a short time to make it easier to handle.
Roll in Shredded Coconut (Optional):
Optionally, roll each cookie ball in additional shredded coconut to coat the outside. This adds extra coconut flavor and a snowy appearance.
Place the dough balls on the prepared baking sheet and bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, they are ready to be enjoyed. Serve them as a festive treat or store them in an airtight container for later.
These vegan coconut “snowball” cookies are not only delicious but also gluten-free. Feel free to experiment with the recipe by adding a hint of citrus zest, cinnamon, or other spices to enhance the flavor. Enjoy these delightful coconut treats!