Recipes/Desserts/Coconut_Haystacks_keto

Ingredients:

  • 230g (3 cups) unsweetened shredded coconut*
  • 150g (3/4 cup) pure allulose
  • ½ teaspoon ground cinnamon
  • 30g / 2 tablespoons allulose based ‘honey’ or ‘maple syrup’
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine salt
  • 260g (1.5 cup) unsweetened chocolate chips

Directions:

  1. combine everything but the coconut in a bowl
  2. Microwave in 20-30s bursts until the chocolate is well melted, stirring in between
  3. add the coconut, and stir thoroughly
  4. use a #40 scoop (or heaping tbsp measures) to scoop onto the cookie sheet. They won’t spread , so can be packed quite tightly
  5. place in refrigerator or freezer to cool