1 cup (80 g) unsweetened coconut flakes (chips)
1 cup (256 g) no-stir natural peanut butter (no stir is the kind that doesn’t separate in the jar)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup + 2 tablespoons (86 g) coconut palm sugar, ground finely
1 teaspoon pure vanilla extract
2/3 cup (4 ounces) semi-sweet chocolate chips
Preheat your oven to 300°F. Line a large rimmed baking sheet with parchment paper, and place the coconut flakes on it in a single layer. Place in the center of the preheated oven and toast until the edges of the flakes begin to brown, about 5 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 350°F.
In a large bowl, place the peanut butter, eggs, baking soda, salt, sugar, and vanilla, and mix to combine. The mixture should be thick and smooth. Add the toasted and cooled coconut flakes and most of the chocolate chips (reserving a few for placing on top of each cookie after shaping), and mix until evenly distributed throughout the cookie dough.
Scoop 2 to 3 tablespoon-sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another. With wet hands, roll each piece into a round and then press gently into a disk about 1/2-inch tall. Place a few of the reserved chips on top of each disk. Place in the center of the preheated oven and bake for about 12 minutes, or until set in the center. Don’t overbake.
Remove from the oven and allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Store leftovers in a sealed container at room temperature for about 3 days. Freeze for longer storage.
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