• ½ cup pecans
  • ¾ cup unsweetened shredded coconut
  • 1 cup Medjool dates, pitted
  • 1 tbsp. unsweetened cocoa

Toast the pecans and shredded coconut in a 350 F oven for 5 minutes

Add the toasted mixture to the bowl of a food processor with the remaining ingredients and process until the mixture starts to form a ball.

Using a small ice cream scoop or tablespoon, shape the dough into cookies and place on a baking sheet.

Refrigerate for 1 hour until set. Store in an airtight container for up to 7 days.