1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add all ingredients to the food processor, making sure to spread flakes and flour evenly through the bin of the processor. Make sure to use small coconut flakes, as large ones will result in flat, spread out cookies. Here are the small coconut flakes that I use.
3. 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.
4. Using a small or medium cookie scoop, scoop firmly packed balls of coconut mixture onto the prepared baking sheet, making sure to space balls evenly apart. Cookies will inflate and enlarge just a bit as they bake.
5. Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 14 mins for large ones; medium ones will take about 11-13 minutes. 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.

Looking for Coconut Macaroons made with almond flour? Make these 4 Ingredient Paleo Coconut Macaroons Recipe (Vegan, Paleo, GF).

Gluten Free Coconut Recipes You’d Like:

• Peanut Butter Coconut Oatmeal Cookies (Gluten Free)
• 5 Ingredient No Bake Chocolate Coconut Bars (Paleo, V, GF, Dairy-Free)
• Ultimate Chewy Paleo Coconut Cookies (Vegan, Gluten-Free, Dairy-Free)