Step 1

Line a large baking pan with parchment paper or silicone baking mat.

Step 2

Add shredded coconut, coconut oil and maple syrup to a food processor. Blend on high speed until everything is evenly mixed.

Step 3

Using a 1 tbsp cookie scoop, pack coconut mixture into the scoop and release onto prepared baking pan, spacing the cookie balls about 1.5 inches apart.

Step 4

Using the back of a metal spoon, press down on each cookie ball so that it forms a thick round disk. Reshape edges as needed so that the cookies are thick round disks and look like cookies.

Step 5

Place cookies into fridge or freezer to chill until cookies are set. This can take 30-60 minutes. Uneaten cookies should be stored in the freezer or fridge. Do not let the cookies stay out at room temperature for too long because they will become too soft. If desired, you can also drizzle or dip the cookies in melted dark chocolate.