It was a quick recipe that I used this year as my holiday food gift to my co-workers. I adjusted it per my usual way, which is to say lowering the sugar. I think my recipe title is a better description to the recipe, since the recipe does not mention the coconut which is two of the ingredients.
(adapted from Cocoa-Almond No-Bake Cookies by Trina Kaufman)
Place the following ingredients in a large saucepan over medium-high heat.
4 tablespoons plus 1 teaspoon organic sugar (Original called for 1 cup sugar)
1/3 cup almond milk (original called for unsweetened almond milk)
1/2 cup organic virgin coconut oil
Bring to a boil and boil for 90 seconds stirring constantly.
3/4 cup almond butter
2 1/2 cups old fashioned oats, blitzed in a food processor (the original recipe used quick-cooking oats)
1/2 cup organic unsweetened coconut flakes, blitzed in a food processor (the original recipe used shredded coconut)
1 tablespoon vanilla extract
Coconut flakes after a few pulses in the food processor:
Drop by rounded teaspoons onto a cookie sheet. Chill 30 minutes to set. Store in a refrigerator.
I made these balls with a rounded teaspoon and made 62, but I also made them larger and the recipe made 30. I thought the larger size was more satisfying. The balls were 2 bites instead of one bite.