• In a food processor, using the S blade attachment, add all the ingredients. Choose the liquid you like depending on the flavor you want to add to your coconut cookie. For a pure coconut taste, use coconut water or use lime juice for a coconut lime flavor.
• Process for 1 minute, stop the food processor, scrape down the sides of the bowl and repeat for 1-2 minutes until all the ingredients are soft and come together into a dough. It should take about 3 minutes at medium/high speed. If too dry, add 1 extra tablespoon of liquid of your choice.
• Roll 25 small cookie balls within your hands and place each ball onto a plate covered with parchment paper.
• Flatten each ball into a cookie shape and place the plate into the freezer for 5 minutes while preparing the chocolate coating.

Chocolate shell

• Melt the vegan dark chocolate with coconut oil in a saucepan under low heat, constantly stirring to prevent the chocolate from burning. Otherwise, microwave in a microwave-safe bowl with 30-second bursts.
• Remove the cookies from the freeze and half dip each coconut cookie into the melted chocolate.
• Bring back the dipped cookie onto the plate and repeat until all cookies are decorated.
• Sprinkle extra desiccated coconut on the melted chocolate to decorate.
• Place the plate in the freezer for 5 minutes to set the chocolate shell.

Storage

• Store the cookies in an airtight container in the fridge for up to 3 weeks.
• The cookies can be frozen in a sealed bag or box. Defrost 30 minutes before and eat them half-frozen or at room temperature.