1. Preheat oven to 300°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add coconut shreds and coconut flour to the food processor, making sure to spread shreds and flour evenly through the bin of the processor. Make sure to use small coconut shreds, as large ones will result in flat, spread out cookies. Here are the small coconut shreds that I use.
3. Add solid coconut oil and maple syrup to the food processor.
4. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable coconut pieces. Scrape down the sides of the food processor as needed. If any maple syrup remains at the bottom of the processor, fold into dough until well mixed.
5. Using a small cookie scoop, scoop firmly-packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Using the palm of your hand, press down and flatten cookies to 1/3” thickness. Cookies should resemble flat discs. The flatter they are, the crunchier they’ll be—just make sure not to flatten so much that they’ll burn.
6. Bake for 17-23 mins, until dark golden around the edges and very golden on top. Mine took 20 mins. Place baking sheet onto a cooling rack and allow cookies to cool for 5-10 minutes, until firm. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely, about 30 mins-1 hour. Enjoy! Storing instructions below.

Vegan Coconut Recipes We Love

• 5 ingredient vegan coconut chocolate bars
• keto coconut ice cream
• paleo coconut macaroons