Step 1

Line a cookie sheet with parchment paper and set aside.

Step 2

In a medium saucepan combine the tahini, honey, coconut oil, cocoa powder and salt.

Step 3

Warm the mixture over medium heat until everything is melted and thoroughly combined.

Step 4

Take off the heat and mix in the oats and shredded coconut.

Step 5

Scoop about 1-2 tablespoons of batter on to a pan lined with parchment (I prefer an ice cream scoop)

Step 6

Sprinkle salt flakes on top of the cookies and then place them in the freezer for about 30 minutes or until set.

Step 7

Serve immediately or store in an airtight container in the refrigerator.