This post is also available in: Español (Spanish)

Ingredients

2 Cups shredded coconut
150g dark chocolate or dark chocolate chips (I used 70%)
6 Tablespoons coconut cream
6 Tablespoons Maple syrup
1 teaspoon vanilla extract
Pinch sea salt
3 Tablespoons cocoa powder

Elaboration

Preheat the oven to 325 °F or 160° celsius.
Line a baking sheet with parchment paper and set aside.
In a bowl add the chocolate chips, coconut cream, maple syrup, vanilla extract, cocoa powder and pinch of salt.
Then in a double boiler melt everything until smooth, and then remove from heat.
Stir in shredded coconut and let the batter sit for 5 minutes to cool.
Using a small cookie scoop batter evenly into balls onto the prepared sheet pan.
Bake until set for about 12 to 14 minutes.
Let cool completely on the pan.
Store them in an airtight container at room temperature.