Haystack Cookies
Around the time my husband and I were getting ready to move into our motor home full-time and travel about, we
Ingredients
- 0.5 cup (95 g) erythritol
- 0.3 cup (60 ml) full-fat coconut milk
- 3 tbsp coconut oil, ghee, or cacao butter
- 0.3 cup (20 g) cocoa powder
- 1/3 cup (30 g) unflavored MCT oil powder (optional)
- 2 cup (200 g) unsweetened shredded coconut
Instructions
- 1
Line a rimmed baking sheet or large plate with parchment paper or a silicone baking mat. Place the erythritol, coconut milk, and oil in a large frying pan. Slowly bring to a simmer over medium-low heat, whisking periodically to prevent burning; this should take about 5 minutes. When the mixture reaches a simmer, remove from the heat and stir in the cocoa powder. Once fully combined, stir in the MCT oil powder, if using, and then the shredded coconut. Using a 1-tablespoon measuring spoon, carefully scoop out a portion of the mixture and press it into the spoon. Place the haystack on the lined baking sheet and repeat, making a total of 20 cookies. Refrigerate for 30 to 45 minutes before enjoying.