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Almond Joy No-Bakes

Prep Time10 mins
Total Time30 mins
Course: Dessert
Servings: 16 cookies
Author: Suzie Bauer

Ingredients

  • 1/2 cup Softened Coconut Butter
  • 1/2 cup Palm Shortening
  • 1/2 cup Full Fat Coconut Milk
  • 1 pinch Sea Salt
  • 1/4 cup Cacao Powder
  • 1/2 tsp Almond Extract
  • 1 cup Coconut Flakes
  • 1 cup Shredded Coconut

Instructions

  • Fill a medium sized pot with about 2 inches of water, and heat over medium-high. Bring to a simmer.
  • Place a double boiler or heat-safe glass bowl over the pot of water and melt the coconut butter and palm shortening. Stir until smooth.
  • Add the coconut milk and give a quick stir.
  • Stir in the salt and cacao powder until smooth and remove from heat.
  • Add the almond extract and stir.
  • Dump in the flaked and shredded coconut and stir until well combined.
  • Using 2 tablespoons, scoop up spoonfuls of the cookie mixture and place them on a baking sheet in small mounds.
  • Transfer the baking sheet to the freezer for 15 minutes to set the cookies.
  • Store in the fridge until ready to serve.