Ingredients
1 cup shredded, unsweetened coconut
1 tbsp whatever flour you wish
1/2 cup plus 2 tbsp lite canned coconut milk (or full-fat)
4 tbsp agave or maple syrup
1/4 tsp coconut extract (or pure vanilla extract)
tiny bit over 1/16 tsp salt
Preparation
Combine all ingredients in a tall dish and microwave 3 minutes. (Or cook on the stovetop until it’s firm enough to scoop out in ball shapes.)
Scoop into balls on a cookie tray (I used a melon baller, but a spoon or ice-cream scoop will work.)
Cook at 360 F for 14-16 minutes.
Let cool before removing from tray.
