Holy WOW, you guys! This is by far the best sweet treat I’ve ever made. And it’s SO easy!


  • 1 1/2 cup shredded unsweetened coconut
  • 1 cup pitted dates
  • 2 Tbsp almond butter
  • Melted chocolate — I use chocolate chips, but dark chocolate bars work too!


  • Toast your coconut in the oven at 350 for about 5 mins (or until brown).
  • Begin to melt your chocolate using a double-boiled method — don’t overheat it! Once melted, you can take off heat. Multi-task, if you want, by moving along with the directions… –>
  • In a food processor or high-powered blender, combine the coconut, dates, and almond butter.
  • ***Leave a little coconut out if you want to press some into your cookies once formed.
  • Blend/process until well-combined.
  • Spoon cookie mix out, form into balls, then flatten with your palms — option to press flattened cookie into extra coconut.
  • Dip the bottom in the chocolate and place on a parchment paper-lined cookie sheet. Do this for all your cookies.
  • Drizzle some chocolate over them for an extra flare, and then transfer into the freezer for 2 mins for the chocolate to set. ENJOY! 🙂

*** SIDE NOTE: I tried poking a hole in the cookie to give it the real Girl Scout Cookie vibe, but the cookie couldn’t hold up, so I just kept them as disks.