Ingredients
2½ c. unsweetened shredded coconut
1 c. almond flour
1/3 c. maple syrup
1 Tbs. peppermint extract
Salt
Directions
Preheat oven to 325° F. Mix all ingredients together. Scoop with a small ice cream scooper onto a lined sheet tray. Bake for 20 minutes, rotating after 10 minutes.
Yield
Makes 20
