1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. Add small coconut shreds and coconut flour to the food processor. Give the bin a shake to create a smooth, even layer. Make sure to use small coconut shreds, as large ones will result in flat, spread out cookies.
3. Add solid coconut oil and keto honey 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. The keto honey is very thick and sticky, so you’ll need to use a bit of arm muscle to scrape it off the walls of the food processor.
5. Using a 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.
6. Bake for 12-16 mins, until golden around the edges and slightly golden on top. Mine took 14 mins for large ones. 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.

Keto Desserts We Love

• Coconut Milk Keto Ice Cream
• Keto Fudge Cups – 2 Ingredients!
• Coconut Chocolate Keto Smoothie (Low Carb)
• Keto Peanut Butter Cookies (Low Carb) – 4 Ingredient