No-bake, gluten-free, vegan coconut snowball cookies that are quick to assemble.
- 220g Tree of Life Organic desiccated coconut, divided
- 2 tsp melted Tree of Life coconut oil
- 3 tbsp maple syrup
- 2 tbsp unsweetened coconut milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- Place 1 cup of shredded coconut and coconut oil in a food processor fitted with the blade attachment. Process, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
- Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
- Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut and place on a plate. Refrigerate for at least 1 hour and up to 5 days. Let come to room temperature before serving.