• Add all cookie ingredients into a food processor and process until all ingredients are well combined into a soft dough. If too dry, add extra liquid (tablespoon at a time) of your choice (plain water is fine).

  Roll 20 (or more) small cookie balls in 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 Coating

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.

   Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the cookies from the freezer and half dip each coconut cookie into the melted chocolate.

  Sprinkle extra desiccated coconut on the melted chocolate to decorate. Place the plate in the freezer for 5 minutes to set the chocolate shell.

  Store the cookies in an airtight container in the fridge for up to 2 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.