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In a food processor, add the almond flour, baking soda, salt, and coconut sugar. Process until combined.
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While the food processor continues to run, pour in the can of sweetened condensed coconut milk, coconut oil. and almond extract. Run until very smooth.
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Stop the food processor and add the toasted coconut. Pulse 5-10 times or until the coconut is well incorporated into the batter.
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Transfer the batter into the freezer for 20 minutes or into the fridge for 1-2 hours.
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Form the cookies into balls (I used a 1.5 tbsp scoop and then gently rolled them in my hands.
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Place each ball on a lined baking sheet with at least 2 inches of space between the cookies. Do not press them down.
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Bake for 14-15 minutes at 375 until they are golden brown but still soft to the touch.
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Leave on the baking sheet for 5 minutes before transferring to a cooling rack and continuing to cool or eating immediately.