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1 cup unsweetened shredded coconut

1 ½ cups blanched almond flour

⅔ cup real maple syrup

½ teaspoon grain-free baking powder like Hain brand or homemade

(For homemade baking powder whisk 1/4 cup cream of tartar and 2 Tablespoons baking soda together. Sift as needed)

1 ½ teaspoons real vanilla extract

¼ teaspoon sea salt

1 3 oz bar dark chocolate

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1. Preheat oven to 350.

2. Sprinkle coconut onto a dry cookie sheet.

3. Toast in the oven for 5 minutes or until golden, shaking the pan every minute or so.

4. Set the toasted coconut aside.

5. In a medium bowl place the coconut, almond flour, syrup, baking powder, and vanilla then stir well.

6. Scoop Tablespoons of dough onto a parchment-lined cookie sheet.

7. Press down slightly with the bottom of a glass covered with a piece of parchment paper to keep from sticking.

8. Bake for 15 minutes or until golden.

9. Cool on a baking rack.

10. Break the chocolate bar into pieces and melt in the microwave or in a double boiler.

11. Stir well and drizzle the chocolate with a spoon over the cooled cookies.

12. Set the tray of cookies in the freezer until chocolate is set.

13. Store in an airtight container for up to 3 days.

These cookies can be frozen for up to 2 weeks.

Makes 20 cookies.