No-bake, gluten-free, vegan coconut snowball cookies that are quick to assemble.
Ingredients
1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons melted coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Instructions
Place 1 cup of shredded coconut and coconut oil in a food processor fitted with the blade attachment. Process, scraping down the sides periodically, until it reaches a paste-like consistency. (It does not have to be completely smooth like butter; some coconut texture is good.)
Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.
Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut and place on a plate. Refrigerate for at least 1 hour and up to 5 days. Let come to room temperature before serving.
