Flourless Toasted Coconut Almond Butter Cookies

1. Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper.
2. Spread the coconut out evenly over 1 baking sheet and toast for 6-8 minutes, or until slightly brown. Immediately transfer to a small bowl and cool.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat all of the remaining ingredients together until smooth (the batter will feel sticky and look greasy from all of the oil in the almond butter—no biggie).
4. Fold in the coconut.
5. Using your hands, form the batter into small tablespoon-sized balls. Place each ball on the prepared baking sheets and flatten with the palm of your hand into a small disc.
6. The cookies will spread out a bit during baking, so make sure that you separate them at least 3 inches apart. I found that baking 6 cookies per sheet worked great!
7. Bake the cookies for 13-15 minutes, or until slightly golden brown.
8. Cool for 3 minutes on the baking sheet and transfer to a wire rack (or just serve immediately with a big glass of milk).