2½ c. unsweetened shredded coconut
1 c. almond flour
1/3 c. maple syrup
1 Tbs. peppermint extract


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.


Makes 20


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