- 1 cup shredded, unsweetened dried coconut
- 1 cup raw cashews
- 1 Tbsp. raw honey, maple syrup, or coconut nectar
- 1 tsp. ground cinnamon
- Pinch of salt
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper
- Place ingredients in the bowl of a food processor in the order listed above. Blend ingredients until you can pinch some of the mixture between your fingers and it sticks together.
- Transfer mixture to a medium bowl.
- Roll the mixture into round balls (I like using a melon baller) and place onto your prepared baking tray, leaving a little room between each one.
- Bake for 8-10 minutes, until cookies are slightly browned on the top. They brown fast, so keep a close watch.
- Remove from the oven, and place in a cool spot. LEAVE the cookies on the baking sheet for 20 minutes to cool before moving. (DO NOT skip this step, the cookies will crumble if they are not completely cooled first).
