Tender, buttery, and not too sweet, these simple no-bake cookies will be welcome at any gathering!
|1 3⁄4 c||shredded coconut (unsweetened, divided)|
|2 t||coconut oil|
|3 T||maple syrup|
|2 T||coconut milk (from a can)|
|1⁄2 t||vanilla extract|
Combine 1 cup of the shredded coconut with the coconut oil in the bowl of a food processor. Process on high speed until it forms a spreadable paste. While the motor is running, add the maple syrup, coconut milk, vanilla extract, cinnamon, and salt and process to incorporate. Add 1/2 cup plus 2 tablespoons of the shredded coconut, and pulse just until combined.
Transfer the mixture to a clean surface, and shape into 1-inch balls. Roll in the remaining shredded coconut. Refrigerate for at least 60 minutes, then bring to room temperature before serving. These will keep, covered and refrigerated, for up to a week.