Chocolaty Coconut Mounds

Total Time: 52 mins Preparation Time: 42 mins Cook Time: 10 mins

Ingredients

• 1 1/2 cups unsweetened coconut (i used shredded)
• 3 drops almond extract (i used organic)
• 3 3/4 ounces unsweetened organic chocolate (melted)

Recipe

• 1 preheat your oven to 350'f.
• 2 on a baking sheet with a silpat liner (or parchment paper) spread the coconut out and toast it for about 10 minutes.
• 3 on occasion mix the coconut up to balance out the toasting. keep an eye on it, some ovens are hotter then others. this should take about 10 minutes.
• 4 when it's a toasty golden brown shade remove from the oven and cool completely. the chocolate won't adhere to the coconut if the coconut is still warm.
• 5 melt the chocolate in a double boiler over lightly simmering water. the amount of chocolate is quite small, but it is enough for this recipe.
• 6 in a medium bowl combine the toasted coconut, almond extract and melted organic chocolate.
• 7 stir the mixture until the coconut is totally coated with the melted chocolate.
• 8 using a tablespoon measure press the mixture into the spoon then plop onto a lined baking sheet, make sure your baking sheet is cold, not warm. i used a silpat sheet so the cookie wouldn't stick. it worked perfectly. parchment would probably work too.
• 9 place the sheet of cookies into the fridge to firm up for about 20 mintues or longer.
• 10 these will keep in the fridge for about 3 days, but bet they will get eaten up before that.
• 11 bon appetit!