Ingredients
1 1/2 cups organic shredded coconut
2/3 cup brown rice syrup or organic orange blossom honey
1/4 cup arrowroot starch
2 tablespoons unrefined coconut oil
1 fresh organic egg, beaten
Preparation
Preheat oven to 425 degrees. Mix arrowroot with oil, beat in honey and egg, and stir in coconut. Drop by tablespoonfuls onto parchment paper covered cookie sheet; place in oven for 5 minutes, then turn heat down to 325 and bake until golden, approximately 15-20 minutes. Cool, and serve. Keeps in lightly covered cookie tin for up to 5 days, best served fresh.
