Ingredients
Equipment
Method
- Melt coconut oil over low heat in a saucepan.
- Stir in peanut butter until smooth.
- Remove from heat and whisk in cocoa powder, sweetener, vanilla, and salt.
- Fold in shredded coconut until fully coated.
- Scoop onto parchment-lined baking sheet and flatten slightly.
- Refrigerate 20–30 minutes until firm.
Notes
Cookies firm up as they chill; store cold for best texture.
