Chocolate Coconut Cookies!

This recipe is based on one from The Gluten-Free Vegan cookbook by Susan O'Brien. I have only made them once so far, but this is an amazing recipe. Everyone who tried these loved them. They taste more like chocolate candy than a cookie. But we can pretend : ) The good news is that they have some pretty healthy ingredients.

Chocolate Coconut Cookies

1/2 cup coconut
2 cups semi-sweet chocolate chips
1/2 cup pitted and chopped Medjool dates
1/4 cup finely chopped walnuts
1/4 cup almond butter
2 Tbsp agave nectar or honey
1 tsp vanilla extract
1/8 tsp ground cinnamon

1. Line a cookie sheet with parchment paper (or waxed paper)
2. Toast the coconut: Heat a small skillet on the burner over medium-high heat. When the skillet is hot, add the coconut and , with a wooden spoon or spatula, stir it around in the pan until is starts to brown. Don't let it burn, just toast it lightly. Remove from the heat and set aside.
3. Melt the chocolate in a double boiler and, when it has melted, place it in a large bowl to cool slightly. Add the rest of the ingredients including the coconut, and mix until thoroughly blended.
4. Drop by spoonfuls on the prepared platter and refrigerate until completely cooled.